Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 teaspoonful onion
- 1 tablespoonful of flour
- 1/4 teaspoonful of cloves
- 1/2 gal
- 3 lbs
- salt
- pepper
Directions
MARIANA EMORY ROBINSON, “WAVERLY-ON-CHESTER,” EASTERN SHORE OF MARYLAND.
_Contributed by Sally Robinson Hance, Mrs. Anthony M. Hance, Philadelphia, Pa._
½ gal. oysters (well drained), ½ gal. fresh milk, 1 teaspoonful onion (chopped very fine), ¼ lb. butter rolled in 1 tablespoonful of flour, salt and red pepper to taste. Put the milk on and let it get very hot, then put in the butter and flour and let the milk boil, keep stirring all the time, and then put in the oysters. As soon as they curl up they are done. Add the salt later and stir continually after the milk gets hot.
GINGERBREAD.
MRS. F. VON A. CABEEN.
_Contributed by Sarah Biddle Cabeen, Philadelphia, Pa._
3 oz. ginger, ¼ teaspoonful of cloves, cinnamon and allspice, ¾ lb. brown sugar, 1 lb. butter, 1 qt. molasses, 3 lbs. flour, rolled and baked.