Estimated Nutrition (whole recipe, rough)
Counts 44 of 62 ingredients — the other 18 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 44 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Apple Sauce | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Blueberry | 1 cup (148g) | 84 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Date | 1 date (24g) medjool | 66 |
| Raspberry | 1 cup (123g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Blackberry | 1 cup (144g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Beet | 1/2 cup (85g) | 35 |
| Okra | 1 cup (100g) | 33 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Radish | 1/2 cup (58g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Water | not in our table | 0 |
| Quince | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Prune | not in our table | 0 |
| Fruit | not in our table | 0 |
| Sauce | not in our table | 0 |
| Currant | not in our table | 0 |
| Gooseberry | not in our table | 0 |
| Salad | not in our table | 0 |
| Pastry | not in our table | 0 |
| Nut | not in our table | 0 |
| Plant | not in our table | 0 |
| Bean | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Succotash | not in our table | 0 |
| Stew | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Liquor | 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
- 3 cups rich consommé
- 3 cups rich consomme
- 1/2 cup consommé
- 1/2 cup consomme
- 1 1/2 cup water
- 1 cup grape juice
- 1 1/2 cup water if convenient
- 1/2 cup water 5 m
- a piece of thick paper under the top
- five cents
- one lady who has travelled a great deal tells me that she has found a small whit
- one about 22
- 34 cooked
- 47 apple sauce
- 47 strained
- 47 baked
- 47 apples
- 48 lemon
- 48 sweet
- 48 mother cranson's stewed
- 48 bananas
- 49 baked
- 49 crumbed
- 49 cranberries
- 49 stewed
- 50 baked
- 50 peaches
- 50 quinces
- 50 plain baked
- 50 rhubarb
- 50 stewed
- 51 baked
- 51 dried apricots
- 52 butter
- 52 figs
- 52 stewed
- 52 prune marmalade
- 52 prunes
- 52 sweet california
- 51 fresh
- 34 apples
- 36 bananas
- 37 blackberries
- 37 canteloupe
- 37 currants
- 38 currants
- 38 dates
- 38 figs
- 38 gooseberries
- 39 grape fruit
- 39 ambrosia
- 40 grapes
- 39 olives
- 40 oranges
- 41 peaches
- 42 peaches
- 43 peach snow
- 43 pineapples
- 43 grape fruit
- 45 shredded
- 44 raisins
- 45 raspberries
- 45 red
- 45 strawberries
- 45 orange
- 46 watermelon
- 46 whortleberries
- 46 jam
- 67 raspberry
- 66 rhubarb
- 67 rhubarb
- 76 strawberry
- 66 jellies
- 62 apple
- 64 parings
- 64 blueberry
- 66 cranberry
- 65 pulp
- 66 sauce
- 66 currant
- 63 black
- 64 currant
- 64 elder-berry
- 65 gooseberry
- 65 grape
- 66 quince
- 65 tumblers
- 63 miscellaneous butter
- 67 melrose apple
- 67 grape marmalade
- 68 lemon peaches
- 68 ripe cucumber pickles
- 53 apples
- 61 baked
- 61 sweet
- 57 quinces
- 56 barberries
- 59 berries
- 55 citron
- 58 combinations of fruits
- 61 cranberries
- 57 grapes
- 59 juice
- 60 juices
- 60 condensed
- 61 peaches
- 55 pears
- 56 pineapple
- 58 plums
- 56 quinces
- 56 rhubarb
- 58 without cooking
- 58 strawberries
- 57 tomatoes
- 60 whole
- 60 watermelon rind
- 9 cooking utensils
- 9 colorings
- 32 carmine
- 32 green
- 32 red
- 32 yellow
- 32 economy
- 15 flavorings
- 24 brown onion
- 27 salad
- 27 garnishing
- 29 arrangement
- 33 egg daisies
- 31 oxeye daisies
- 31 pastry bag
- 32 potato balls
- 31 radish lilies
- one large
- two large
- 92 cucumber
- 92 spinach
- 94 milk
- 93 nut
- 94 celery
- 97 corn
- 95 nut
- 95 oyster plant
- 97 potato
- 96 rice
- 97 royal vegetable
- 97 seashore
- 94 string beans
- 97 tomato cream
- 84 cream of asparagus
- 85 bean
- 85 beans
- 87 bouillon
- 85 cabbage
- 85 carrot
- 85 celery
- 86 chestnut
- 86 corn
- 87 corn
- 87 leek
- 86 lentil
- 86 onion
- 87 oyster plant
- 87 peas
- 89 potato
- 87 rice
- 88 spinach
- 87 succotash
- 87 tomato
- 90 broths
- 89 cabbage
- 91 mayflower
- 91 okra
- 88 oyster bay
- 91 plant
- 92 cream stew
- 92 milk stew
- 92 paris onion
- 88 peas pods
- 88 split
- 90 sliced
- 90 tomato cream
- 89 vegetable
- 97 almond
- 98 sago
- 98 split peas
- 76 bean
- 83 unstrained
- 83 bouillon
- 78 nut
- 76 broths
- 79 tomato
- 79 cabbage
- 80 celery
- 80 consomme
- 77 egg
- 79 french
- 79 gumbo
- 82 mother's
- 82 nut
- 80 onion
- 80 peas
- 83 split
- 81 potato
- 81 rice
- 80 stock
- 78 vegetable
- 78 white
- 77 tampa bay
- 82 tomato
- 82 vegetable
- 73 beans
- 69 asparagus
- 70 beans
- 70 string
- 70 beets
- 71 corn
- 71 greens
- 70 mushrooms
- 71 okra
- 71 peas
- 72 beans
- 72 string
- 72 corn
- 72 mushrooms
- 72 pumpkin
- 72 given
- 2 1/2 qts
- 1/2 cream
- 1/2 oyster liquor
- 1 tablespn
- 2 tablespns
- 1 part to 4 1/2
Directions
Nut Omelet Strawberries Bananas
Trumese or Nutmese and Onion Sandwiches Celery in Tomato Stewed Asparagus Steamed Figs Pecans
Strawberries Oranges
These meals may be easily changed to sugarless as well as starchless by substituting vegetables that contain no sugar for those that have some, and tart fruits for sweet ones.
The custard may be made without sugar. Gluten biscuit used as meat with fruit and vegetables give more of a variety, when obtainable.
One may take large quantities of fruit in place of starchy foods, since they are not so concentrated.
PICNIC AND TRAVELLING LUNCHES
Collect boxes of different sizes as you have opportunity.
Save waxed paper from cracker boxes and other sources and have a certain place for it so as to know just where to find it. Quite a large roll can be bought in the stationery stores for five cents.
Keep small tin boxes for packing strong flavored sandwiches, and vaseline bottles and cold cream jars for salad dressings, or for sandwich fillings which must be spread upon the bread the last thing.
For a picnic or a long journey, be sure to take everything that may be needed, corkscrew, can opener, nut picks, paring knives, spoons, a case knife, a knife large enough and sharp enough to cut bread, cups for drinking, and a small saucepan or large cup for heating drinks or anything necessary. As far as possible, carry dishes that may be thrown away, as wood or paper plates and cups. A spirit lamp is very desirable.
Rich cakes, jellies and all sweets are especially objectionable for travelling.
Be sure to take plenty of lemons and other fruits, as the trains will not often stop long enough for one to buy them at the stations, and they may not be at the proper stage of ripeness and the price will be high.
Carry salt in a vaseline bottle, or if in a salt shake, screw a piece of thick paper under the top and wrap well. Have sugar in a wide-mouthed bottle or jar, also ripe olives. Rice or custard puddings can be carried in cups.
Bottled fruit juices are invaluable. Lemon juice sufficient for one day may be bottled.
A jar of cold cereal coffee or of tea-hygiene with cream would be highly prized by many.
Trumese in Tomato or Sauce Imperial, well dried in the oven, is excellent. Fruit buns retain their moisture nicely.
Wrap sandwiches, buns, cakes, eggs and nut foods in waxed paper, and if there are different kinds of sandwiches mark them.
For a simple luncheon without a knife or spoon, pare oranges and break them into sections, and pare, quarter and core apples, and wrap all in waxed paper. These fruits with a trumese and egg sandwich (p. 472) make an ideal midday luncheon when spending the day in the city on business.
One lady who has travelled a great deal tells me that she has found a small white apron with a pocket a great convenience in serving and eating lunches on trains, and a gentleman suggests that a short apron with a bib and strap and a pocket for the napkin would be a great convenience for those of his sex.
Some of the strong pasteboard boxes that package foods come in, make good lunch boxes. We have one about 22 in. long, 9 in. wide and 6 in. deep that we can carry in a shawl strap, which we prize.
The dining car has no attractions compared with the comforts of a nice home luncheon for travelling.
Breads, Leavened=, 424 Beadles, 443 Biscuit, Breakfast, 442 Potato, 441 Raised, 441 Split, 441 Boston Brown, 434 Buns, Currant, 443 Lemon, 443 Nut, 443 Plain, 442 Cakes, Buckwheat, Bread Crumbs, 444 Old Time, 444 Crumb, 444 Corn Cake, 435 Corn Meal, Scalded, 434 Crackers, Soup, 438 Crisp, 433 Crust, Sour Cream, 437 Universal, 437 Delicious, 433 Flour, 426 Fruit, 431 Graham, 431 Irish, 431 New York “Home Made,” 432 Nut, 431 Oatmeal, 432 Potato Ball, 433 Rice, 432 Rolls, 438 Buttermilk, 440 Crumb, 440 Of Brown Bread, 440 Rolled, 441 Swiss, 440 Rusk, 442 Browned, 442 Rye, 432 Salt Rising, 435, 436 Sally Lunn, 438 Sticks, 443 White, 430 Whole Wheat, 431 Yeast, 424 Bread, Suggestions, 427 Dry, 426 Potato, Grated, 425 Mashed, 425 Zwieback, 432 =Breads, Unleavened=, without chemicals, 445 Bannock, 451 Bars, Fruit, 462 Biscuit, Beaten, 460 Maryland, 460 Maryland, Unbeaten, 461 Swedish Milk, 461 Brown, Crumb, 451 The Laurel, 450 Cake, Ash, 453 Hoe, 453 Johnny, 451 Oat, 452 Rice, 450 Cakes, Batter, Green Corn, 457 Griddle, 455 Buckwheat, 455 Corn Meal, no flour, 457 Corn and Crumb, 456 Crumb, 455 No Flour, 456 Hominy, 457 Mushroom, 455 Nut Butter, 457 Plain, 455 with Roux, 456 Variations, 456 Rice, 455 No Flour, 456 Savory Meat, 455 Nut and Egg, 457 Oat, 463 Rhode Island Johnny, 452 Southern Johnny, 451 Corn, 450 Water, 451 Crackers, Graham, Sweet, 462 with Nuts, 462 Sour Cream, 462 White, 461 Crisps, Cocoanut, 464 Cream, 463 Graham, 463 Nut, 463 Crumbs and Corn, 450 Crusts, Corn Meal, 452 White, 452 Dodgers, Corn Meal Porridge, 454 Sister Welch’s, 454 Granular Meal, 454 Dough, 457 Gems, 446 Corn and Graham, 448 Meal and White Flour, 448 Cream Corn, 448 Crumb, 448 Fruit and Nut, 447 Graham, 447 Rye, 448 and Wheat, 448 Sally Lunn, 447 White, 447 Whole Wheat, 447 Pone or Corn Bread “Straight,” 453 Popovers, 448 Corn, 449 Other Variations, 449 Whole Wheat, 449 Potato, Sweet, 449 Rolls, Cream, 458 Fruit, 459 and Nut, 459 Graham, Plain, 458 Nut, 458 Shortened, 459 Sticks, 459 Porr
The sauce number 72 given for Peanut and Rice Croquettes (page 152), and for Mashed Beans (page 186), should be 75.
Transcriber’s Notes.
Punctuation has been standardised and simple typographical errors have been repaired. Hyphenation and obsolete/variant spelling have been preserved as printed. Bold text is surrounded by =equals signs=.
The corrections noted in the book’s Errata have been applied to the text; the Errata section itself has been moved from after the Table of Contents to the end of the book.
Commas were printed as periods in the series of sauces on pages 159, 183, and 190 and have been changed to match similar series.
The following changes have also been made:
Page 6: “Breads--Unleavened, Without Chemicals” for “Breads--Unleaved, Without Chemicals”
Page 11: “time and strength in using.” [added period]
Page 21: “Sometimes leave them whole” for “Sometimes leaves them whole”
Page 38: “dip them, one at a time” for “dip them, one at a a time”
Page 39: “grapes and juice do not agree with every one.” [changed comma to period]
Page 42: “the several divisions have been carefully made” for “the several divisions heve been carefully made”
Page 44: “The use of pineapple in diphtheria” for “The use of pineapple in diptheria”
Page 55: “Gooseberries, green” for “Gooseberrries, green”
Page 57: “covers down if necessary” for “covers down if neccessary”
Page 63: “the meringue, may be made with” for “the meringue, may be made wit”
Page 65: “Boil 5 m.; add ¾ pt. sugar” [added period]
Page 78: “2½ qts. boiling water.” [added period]
Page 79: “browned flour may be used.” [added period]
Page 80: “Heat to boiling, add rice, onion,” [added comma]
Page 84: “among the French in Switzerland.” for “among the French in switzerland.”
Page 92: “When boiling, thicken and add corn” for “when boiling, thicken and add corn”
Page 92: “and the water thickened with flour.” for “and the water thickened with flour;”
Page 97: “The proportion of water may be varied.” [added period]
Page 104: “stirring until smooth.” [changed comma to period]
Page 115: “Cook celery and mushrooms” for “Cook celery and mushroons”
Page 121: “(or ½ cream and ½ oyster liquor)” [added closing parenthesis]
Page 126: “3 cups rich consommé” for “3 cups rich consomme”
Page 141: “They are at their best unground, as” for “They are at their best unground, as as”
Page 146: “Keep in glass jars” for “keep in glass jars”
Page 149: “or butternuts, hazelnuts, and hickory nuts” [added comma]
Page 151: “may be substituted for potato” for “may be substituted for pototo”
Page 156: “calculate the quantity, and” for “calculate the quantity, and and”
Page 164: “added a little cream,” [added comma]
Page 166: “bake in a rather hot oven 1-1¼ hour.” [added period]
Page 170: “the cuttings may be chopped” for “the cuttings may chopped”
Page 172: “are a delicate brown.” [changed comma to period]
Page 175: ““nutmete”, “nutcysa”” [added comma]
Page 178: “Heat in moderate oven.” [changed comma to period]
Page 187: “red and white kidney beans” for “red and and white kidney beans”
Page 188: “sprinkle with crumbs” for “sprinkle with with crumbs”
Page 190: “Substitute chick peas for lentils” for “Subtitute chick peas for lentils”
Page 195: ““Our common split pea” [added opening quotation mark]
Page 199: “whatever you wish to serve them on.)” [added closing parenthesis]
Page 219: “½ cup consommé or milk” for “½ cup consomme or milk”
Page 219: “1½ cup water (part mushroom liquor if any)” [added closing parenthesis]
Page 225: “1 pt. consommé” for “1 pt. consomme”
Page 226: “1 tablespn. flour” for “1 tablespn. our”
Page 228: “liquid in drawn butter” for “liquid n drawn butter”
Page 243: “15-30 m., according to age” [added period]
Page 252: “and boil 5 m.” [added period]
Page 253: “cabbage sprouts, young beet tops” [added comma]
Page 271: “10-20 m., drain, serve plain” [added period]
Page 274: “Wipe it dry before cutting” for “wipe it dry before cutting”
Page 282: “Whip cream, sugar and salt together” [added comma]
Page 285: “radish lilies on lettuce” for “radish lilies n lettuce”
Page 285: “fill the center with green mayonnaise” for “fill the enter with green mayonnaise”
Page 289: “grated cucumbers” for “grated cucmbers”
Page 289: “the large end of boiled carrots.” [changed comma to period]
Page 301: “(1 cup grape juice and 1½ cup water if convenient)” [added closing parenthesis]
Page 307: “in double boiler for 20 m.” [added period]
Page 311: “in very slow oven for 40 m.” [changed comma to period]
Page 312: “turn with silver fork,” [added comma]
Page 316: “cook 5 m.; remove from fire” [added period]
Page 317: “boil 3-5 m.” [added period]
Page 317: “or if sweet with cream.” [changed comma to period]
Page 318: “boil 5 m.” [added period]
Page 321: “Beat eggs for 3 m.” [added period]
Page 326: ““o.” or “p.”” [added period]
Page 328: “Cook raisins 20 m.” [added period]
Page 329: “and ½ cup water 5 m.” [added period]
Page 332: “2 tablespns. sugar” [added period]
Page 340: “1 tablespn. lemon juice” [changed comma to period]
Page 344: “Simmer all together 10-15 m.” [added period]
Page 356: “with or without the coriander” for “with or without the coriandar”
Page 357: “Raisin Meringue” for “Raisin Merangue”
Page 385: “place for 15-20 m.” [added period]
Page 398: “spread quickly” for “spreadly quickly”
Page 398: “beat for 20 m.” [added period]
Page 400: “Flavor sugar with oil of orange” for “Flavor sugar wth oil of orange”
Page 413: “1 part to 4½ or 5” [added "or"]
Page 414: “onion the same as pilau,” [changed period to comma]
Page 416: “When thoroughly dried” for “When throughly dried”
Page 423: “tomato also may be added” for “tomato also may be be added”
Page 431: “or sugar may be omitted” for “or sugar may may be omitted”
Page 445: “the air we breathe,” for it is” for “the air we breathe.” for it is”
Page 463: “kneading it very stiff.” [added period]
Page 465: “sharp pointed Japanese toothpicks.” [added period]
Page 484: “To Make a Cereal Drink” for “To Make a Cerial Drink”
Page 494: “all the food intended for” for “all the food intended or”
Page 494: “should be eaten in order” for “should be eaten in in order”
Page 505: “no attractions compared” for “no attractions campared”
Page 506: “Beadles, 443” [added comma]
Page 506: “Crumb, 444” [changed period to comma]
End of Project Gutenberg's The Laurel Health Cookery, by Evora Bucknum Perkins