Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 pint of green peas
- 2 lettuces
- 6 green onions
- 1/2 teacupful of water
- 4 persons
- pepper
- salt
Directions
[COLD MEAT COOKERY.] _Ingredients._—About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, ½ teacupful of water. _Mode._—Mince the mutton, and cut up the lettuces and onions in slices. Put those in a stewpan, with all the ingredients except the peas, and let these simmer very gently for ¾ hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot. _Time._—¾ hour. _Sufficient_ for 3 or 4 persons. _Seasonable_ from the end of May to August.
HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes.
_Ingredients._—Sprigs of holly, oiled butter, coarsely-powdered sugar. _Mode._—Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance. _Time._—About 10 minutes to dry before the fire. _Seasonable._—These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.