Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six tablespoons sugar
- one-half teaspoon vanilla
- three cups of milk
- six tablespoons of sugar until brown
- 5 cups bread crumbs 2 cups milk 4 sprigs parsley
- 2 cups milk 4 sprigs parsley
- 4 sprigs parsley
- 1/4 cup butter softened
- 1 tablespoon spinach in each buttered individual casserole
- 1 teaspoon grated parmesan cheese
- 1/2 teaspoon grated parmesan cheese
- 1 teaspoon bechamel sauce
- 2 teaspoons finely sifted flour bake in a quick oven in buttered baking dish
- 1/2 pint oysters 3 eggs salt
- 2 1/2 tablespoons butter drain oysters
- 1/2 tablespoon lard 5 eggs 1/2 onion minced season
- a pinch of salt
- six eggs
- 4 eggs small teaspoon salt little minced onion 4
- 3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teasp
- 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour bake
- 1 cup grated cheese 2 teaspoons finely sifted flour bake in a quick oven in bu
- 3 eggs salt
- 3 medium potatoes 1 large spoon butter 1/2 tablespoon lard 5 eggs 1/2 onion minc
- 1 large spoon butter 1/2 tablespoon lard 5 eggs 1/2 onion minced season
- 5 eggs 1/2 onion minced season
- 1/2 onion minced season
- one side put a plate over the skillet
- salt
- pepper
Directions
Pain d'Oeufs
Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and one-half teaspoon vanilla. Scald three cups of milk and pour slowly over the eggs, stirring constantly.
Melt in a granite or aluminum baking dish six tablespoons of sugar until brown, using no water. Pour the custard into this, set into a pan of hot water and bake in a slow oven 45 minutes or more until the custard is set, and a testing knife comes out clean. The water in the pan must not boil.
When perfectly cold turn upside down into a glass or china serving dish.
MRS. CARRIE CHAPMAN CATT.
Bread Crumb Omelet
4 eggs small teaspoon salt little minced onion 4 or 5 cups bread crumbs 2 cups milk 4 sprigs parsley (minced fine) minced sweet green peppers can be added 1/4 cup butter softened (melt and cool)
Beat all well together, pour into a buttered dish and bake in a slow oven until lightly browned.
Should be served at once, as it sinks down when cooling. This does not harm it only it does not look so pretty. If it browns too quickly--cover.
Egg Patties
Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and something different.
God sends meat and the devil sends cooks. John Taylor
Florentine Eggs in Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamel sauce.
Bake until the eggs are set, and serve immediately. This makes a delicious entree.
Cheese Souffle
3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour
Bake in a quick oven in buttered baking dish.
Oyster Omelet
1/2 pint oysters 3 eggs salt and pepper to taste 2 1/2 tablespoons butter
Drain oysters. Put butter in pan and cook oysters until they curl. Beat eggs lightly and put over oysters; season and shake until done. Serve at once.
Potato Omelet
3 medium potatoes 1 large spoon butter 1/2 tablespoon lard 5 eggs 1/2 onion minced season to taste
Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add.
When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once.
"Well, Marie" said Jiggles after the town election "for whom did you vote this morning?"
"I crossed off the names of all the candidates," returned Mrs. Jiggles, "and wrote out my principles on the back of my ballot. This is no time to consider individuals and their little personal ambitions."--New York Times.
Northampton, Mass. Dec. 22, 1914.
Editress Suffrage Cook Book:
As to a sentiment on equal suffrage, let me say that if I had no more generous reason for approving it, I should do so on the ground of my opposition to seeing any element of our people enjoying large liberty and influence without the restraints of a corresponding responsibility in the suffrage.
Ever yours truly, G. W. CABLE.