Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- 3 pieces of lettuce wash the asparagus
- six stalks on each piece of lettuce
- 1/3 c-thick cream 2 t-sugar 1/2 t-lemon extract 1/2 t-vanilla extract place th
- 2 t-sugar 1/2 t-lemon extract 1/2 t-vanilla extract place the cream in a round
- 1/2 t-lemon extract 1/2 t-vanilla extract place the cream in a round-bottomed
- 1/2 t-vanilla extract place the cream in a round-bottomed
- three portions
- 18 stalks of asparagus 1/2 t-salt 3 c-water 3 pieces of lettuce wash the aspar
- 1/2 t-salt 3 c-water 3 pieces of lettuce wash the asparagus
- 3 c-water 3 pieces of lettuce wash the asparagus
- 4 t-olive oil 2 t-lemon juice 1/4 t-salt 1/4 t-paprika 1 t-cottage cheese beat
- 2 t-lemon juice 1/4 t-salt 1/4 t-paprika 1 t-cottage cheese beat the oil
- 1/4 t-salt 1/4 t-paprika 1 t-cottage cheese beat the oil
- 1/4 t-paprika 1 t-cottage cheese beat the oil
- 1 t-cottage cheese beat the oil
- lemon juice
- salt
- paprika
Directions
1/3 C-thick cream 2 T-sugar 1/2 t-lemon extract 1/2 t-vanilla extract
Place the cream in a round-bottomed, chilled bowl. Beat until thick and fluffy. Add the sugar, lemon and vanilla. Mix well. Pile lightly on the orange tapioca and serve very cold.
CHAPTER CXLVII
SPRING MARKETING
"I'VE been to the market, Bettina," said Charlotte, "and I thought I'd stop here just a moment to rest."
"Come in," said Bettina, "and set that heavy basket down. Why didn't you leave it for Frank to bring?"
"Because I needed the things for dinner."
"What did you get?"
"Oh, the same old fresh vegetables," said Charlotte wearily. "A month ago they seemed so wonderful--strawberries, asparagus, new potatoes and all--but there are no new ways to cook them! One day I cream the asparagus and the next day I serve it on toast."
"Do you ever make asparagus salad?" asked Bettina. "We are very fond of it. Cold cooked asparagus is good with any kind of salad dressing, but we like best a very simple kind that I often make--oil and lemon juice and cheese."
"Cheese?" echoed Charlotte in surprise.
"Yes, cottage cheese and Roquefort cheese are equally good. And, Charlotte, if you want some delicious strawberry desserts----"
"Oh, I do! We're so tired of shortcake and plain strawberries!"
"I know several good strawberry dishes. Come, let me show you one that I made today!"
Bettina's dinner consisted of:
Veal Steak New Potatoes in Cream Bread Butter Asparagus Salad Salad Dressing Strawberry Tapioca
BETTINA'S RECIPES
(All measurements are level)
Asparagus Salad= (Three portions)
18 stalks of asparagus 1/2 t-salt 3 C-water 3 pieces of lettuce
Wash the asparagus and cut it in six-inch pieces. Cook for ten minutes in boiling salted water (longer if necessary). Rinse with cold water, handling carefully. Arrange six stalks on each piece of lettuce. Serve with salad dressing.
Asparagus Salad Dressing= (Three portions)
4 T-olive oil 2 T-lemon juice 1/4 t-salt 1/4 t-paprika 1 T-cottage cheese
Beat the oil, and add the lemon juice slowly. Add the salt and paprika. Beat one minute. Add the cheese. Serve very cold, poured over the asparagus salad.