Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Cake | 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
- 2 tablespoonfuls of butter
- 1 cup melted cheese
- 1 cup of milk
- 1 saltspoonful of salt
- a bunch of mint
- a piece of onion
- 6 eggs
- 1/2 cake of baker's chocolate
- 1 large tablespoonful of sifted flour
- three eggs
- three eggs beaten light
- half boiled
Directions
_Contributed by Ella Stockton Sylvester, Mrs. Fred’k Sylvester, Haverford, Pa._
The whites of 6 eggs, ½ cake of Baker’s chocolate, ¾ lb. pulverized sugar, ¼ lb. flour. Beat the eggs and sugar together very light, then slowly add the grated chocolate and lastly stir in the sifted flour. Drop in tiny spoonfuls on the buttered pan, (not close together, as they spread) and bake slowly in a very moderate oven, so they will dry, not brown.
CHEESE SOUFFLÉ.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
2 tablespoonfuls of butter, melted, 1 large tablespoonful of sifted flour, 1 cup melted cheese, yolks of three eggs, beaten light, 1 cup of milk, 1 saltspoonful of salt, whites of three eggs beaten light. First melt the butter, then sift or smooth in the flour, then add the milk, then the seasoning. Cook that for five minutes, then add the cheese and yolks of eggs, _stirring all the time_. Set this away to cool, then add the whites of eggs, and stir well. Now put in a baking dish, in not too quick an oven. When finished, it must not stand a minute.
_Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa._
Tripe, after being cleaned must be boiled in water with salt in it. When the water boils, it must be poured off and fresh water with salt, a bunch of mint, a piece of onion, ham and chorizo (a species of sausage) put into the pot. The ham and chorizo must be taken out as soon as they are half boiled, some tomatoes must be fried with lard and then thrown into the pot together with the ham and chorizo, red pepper, cinnamon, cloves and garlic are then to be added to season it. The tripe ought to be boiled before the other ingredients are put in.