Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- a pinch of salt
- 1 egg light
- 1 tablespn
- 4 1/2 tablespns
- one who stands by a hot stove ever cooks
- one writer says
- 1 teaspn
- salt
Directions
Beat 1 egg light, add 1 tablespn. milk and a pinch of salt; then beat in 3-4½ tablespns. flour.
Turn slowly in a slender stream into rapidly boiling soup, stirring constantly; boil up well and serve at once.
When the mixture is poured slowly from the point of a spoon, it will be in shreds, and when cooked will be firm enough to hold its shape, but not hard.
* * * * *
“Cooking is not drudgery--it is an art.... No one who stands by a hot stove ever cooks. That party only waits. The cook is always on the _qui vive_. In the exaltation and exhileration of his artistic services, he forgets that the stove is hot.”
--_Dr. Harvey W. Wiley._
ENTRÉES AND BREAKFAST, LUNCHEON AND SUPPER DISHES
“Entrées are the dishes served between any of the regular courses,” one writer says. Another, “Entrées--a conventional term for side dishes.” Entrées proper may or may not have a large proportion of strength giving elements; but in this book we are placing the foods richest in proteids under the head of “true meats.”
As many entrées make good breakfast, luncheon and supper dishes and _vice versa_, it seemed best to group these all together.
CROQUETTES
Egg for dipping croquettes should be slightly beaten with a pinch of salt and 1 teaspn. to 1 tablespn. of water to each egg.
The whites of eggs alone (beaten just enough to mix with the water), also yolks alone or crumbs without egg may be used.
Crumbs may be cracker, zwieback, dry bread or granella. Corn meal, flour, or a mixture of crumbs and flour are used for dipping. For vegetable and cereal croquettes, the nut meals are excellent.
Mix fine chopped onion and parsley with egg or crumbs sometimes for croquettes.
Full directions for shaping and baking are given with trumese croquettes.
Suitable croquettes or patties may be served on beds of pilau, or on plain boiled rice with gravy, or with macaroni in cream sauce, and some are used as garnishes or accompaniments for true meat dishes.