Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- one tablespoonful of flour
- one quarter of an inch thick
- one egg to bind
- two lengthwise
- one egg
- one half inch deep
- pepper
- salt
- parsley
Directions
Wash; cut into small pieces; cook in salted boiling water for twenty minutes, or until tender. Drain thoroughly; mash, and press out all the water. Season with butter, pepper, salt, and cream if convenient.
Boil the parsnips one hour, or until tender; throw them in cold water, and remove the skins. Cut them in slices lengthwise one quarter of an inch thick. Sprinkle with salt and pepper. Dip in melted butter; then roll in flour, and saute on both sides until browned. Or mash the boiled parsnips; season, and stir into them one tablespoonful of flour and one egg to bind them; form into small cakes, and saute in drippings until browned on both sides.
BOILED, STUFFED
Boiled: Peel the cucumbers, and cut them lengthwise into quarters. Boil them in salted water until tender. Make a white sauce (page 277), using cream instead of milk, if convenient. Place the well-drained cucumbers in the sauce, to be heated through; then sprinkle with chopped parsley, and serve.
Stuffed: Select large cucumbers of uniform size. Cut them in two lengthwise. With a spoon remove carefully the seeds, and fill the place with a stuffing made of equal parts of minced chicken, or any meat, and soft crumbs, seasoned, and moistened with one egg and a little stock. Round it over the top, and sprinkle with crumbs. Place the pieces in a pan with enough stock to cover the pan one half inch deep. Cook in a moderate oven one hour, or until the cucumbers are tender; replenish the stock in the pan if necessary. Remove them carefully to a hot dish. Thicken the gravy in the pan with a little cornstarch, and pour it around, not over them. This dish can be served as an entree.