Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Plant | 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
- one tablespoon of flour
- three tablespoonfuls of dripping in a frying pan
- one tablespoonful of flour
- a piece of butter the size of an egg in a frying pan
- a pinch of salt
- a small pinch of cayenne pepper
- a bunch of tender oyster plant
- two sliced green pep- pers
- seven parsnips
- one qgg
- butter the size of an egg in a frying pan
- salt
- cayenne
- pepper
- vinegar
Directions
Take fresh mushrooms, peel and wash them thoroughly. Put a piece of butter the size of an egg in a frying pan. then throw the mushrooms in and fry for a few minutes. Put about one tablespoon of flour and brown, a pinch of salt and a small pinch of cayenne pepper ; put enough water in so as not to burn, and let boil until tender.
Mrs. Louis L'chtenbergkr. NASTURTIUMS AS CAPERS.
Gather the seeds (''cheeses" country children in England call them) of the nasturtiums and keep them a few days on a paper tray ; then put them into empty pickle bottles, pour boiling vin- egar over them and leave them to cool. When cold, cover them closely down. Use the nasturtium leaves as sandwiches between thin bread and butter, with a little mayonnaise.
Mrs. William S. Cross. OKRA.
Put the young and tender pods of long white okra in salted boiling water. Use a porcelain or tin lined saucepan (as iron discolors it) ; boil fifteen minutes ; take off stems and serve with butter, pepper, salt and vinegar if preferred ; or, after boiling, slice in rings and season with butter, dip in batter and fry. Season and serve. Or stew an equal quantity of to-
VEGETABLES.
matos and tender, sliced okra and one or two sliced green pep- pers, fifteen or twenty minutes. Season same with butter, pepper, salt, and serve.
Mrs. Koepfli. BAKED ONIONS.
Slice as for frying, season with butter, pepper and salt, bake in the oven one hour. Must be tender. Stir several times. Most delicate for weak stomachs.
Mrs. M. A. Lewis. BOILED OYSTER PLANT.
Scrape a bunch of tender oyster plant, putting the roots soon as scraped in cold water, to which a little vinegar has been added. Cut them in pieces, put them in a saucepan of boiling water over the fire and boil until tender ; then drain. Add a tablespoon butter, cream enough to cover, seasoning of salt and pepper. Serve as soon as cream is hot. The cream may be omitted, a little flour added for thickening.
Mrs. J G. Mossin.
PARSNIPS "PRITTE/' •
Boil the parsnips till tender; drain, sprinkle with salt and pepper, dip them into butter, then into flour, and then sprinkle with sugar. Melt two or three tablespoonfuls of dripping in a frying pan, put in the parsnips, and fry until browned on both sides.
Mrs. H. W. O'Melveny. PARSNIPS "SAUTES."
Mash six or seven parsnips, sprinkle with salt and pepper, and stir in one tablespoonful of flour and one Qgg. Make them up into small round cakes and fry in dripping, turning occasionally, until browned on both sides.
Mrs. H. W. O'Melveny.