Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 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
- 1 tablespoonful cinnamon
- 1 teaspoonful black pepper
- 1 teaspoonful allspice
- 1 cup of cream gradually
- 1 cup of cooked asparagus tips
- 1/2 teaspoonful of salt
- 1/4 teaspoonful of pepper
- a teaspoonful of salt
- a dash of pepper
- a pint of milk
- six sweet potatoes grated raw
- 1/2 teacup lard
- 1/2 teacup butter
- 2 raw eggs
- 2 tablespoonsful each of butter
- 2 tablespoonsful of cold chicken chopped fine
- 4 well beaten eggs
- 1 pint
- 1 level tablespoonful of flour
- salt
- pepper
Directions
_Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Six sweet potatoes grated raw, 1 tablespoonful cinnamon, 1 teaspoonful black pepper, 1 teaspoonful allspice, small teacup sugar, small ½ teacup lard, small ½ teacup butter, 2 raw eggs, small cup milk or cream just before baking.
ASPARAGUS LOAF (MOST DELICIOUS).
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Cook 2 tablespoonsful each of butter and flour together, add half a teaspoonful of salt, a dash of pepper and 1 cup of cream gradually. When boiling add 2 tablespoonsful of cold chicken chopped fine, 1 cup of cooked asparagus tips, and 4 well beaten eggs (whites and yolks together). Turn into an earthen bowl or mould holding 1 pint, thickly buttered and lined with asparagus. Cook standing in a dish of hot water until the centre is firm. Do not allow the water around the mould to boil. Let stand a few moments after removing from oven, and invert over a serving dish. Serve with cream sauce. Sauce for Asparagus Loaf--Half a pint of milk, a level teaspoonful of butter, 1 level tablespoonful of flour, ½ teaspoonful of salt, ¼ teaspoonful of pepper. Asparagus tips and a few mushrooms well chopped up and added to the sauce are an improvement to the flavor.