Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Sauce | 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
- two tablespoonfuls flour
- two tablespoonfuls butter
- one-half pints chicken
- one-half teaspoonful grated horseradish
- one-half teaspoon ful salt cook twenty-five minutes
- one tablespoonful butter
- one drop of tabasco sauce
- one bottle
- one chopped onion
- three small chopped peppers
- one bay leaf
- three eggs
- one small green pepper chopped
- one onion chopped
- six peeled chopped tomatoes
- pepper
- salt
Directions
Heat the contents of one bottle or can of artichoke hearts, season with butter, pepper and salt. Cook until juice has
390 THE ARIZONA COOK BOOK
nearly gone. Serve hot on buttered toast, with Hollandaise sauce made as follows : Place in a saucepan on range, one chopped onion, three small chopped peppers, one bay leaf, two tablespoonfuls flour, two tablespoonfuls butter; moisten with one and one-half pints chicken or beef stock. Mix well. Add one-half teaspoonful grated horseradish, one-half teaspoon ful salt Cook twenty-five minutes or more ; strain. Beat yolks three eggs with juice of medium sized lemon. Then pour grad- ually into the sauce, being careful not to boil it again, after they have been added. Serve hot around the. artichoke hearts, with about five on each plate on toast. — Mrs. Win. F. Dermont, Williams, Ariz.
ASPARAGUS.
Boil in salted water until tender. Sauce : Have in a sauce- pan on the range, one tablespoonful butter, one small green pepper chopped, one onion chopped. Simmer for three minutes without browning, then add heaping taspoonful flour, contin- ually mi>; while cooking for three minutes; then add six peeled chopped tomatoes, also a teacupful of beef stock. Season with salt and just one drop of tabasco sauce. Cook slowly for thirty minutes. Put through a sieve and serve hot, over boiled as- paragus.— Mrs. Wm. F. Dermont, Williams, Ariz.