Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two tablespoonfuls of butter
- one tablespoonful of lemon juice
- one-half teaspoonful of salt
- one tablespoonful of minced pars- one-half saltspoonful of white ley
- one cupful of chopped mint
- one-half cupful of vinegar
- three tablespoonfuls of sugar
- one teaspoonful of salt
- one-half saltspoonful of white ley
- pepper
- salt
- parsley
- lemon juice
Directions
Two tablespoonfuls of butter, One tablespoonful of lemon juice,
One-half teaspoonful of salt. One tablespoonful of minced pars- One-half saltspoonful of white ley.
Cream the butter ; add the salt, pepper, parsley and, lastly, gradu- ally add the lemon juice.
MINT SAUCE (For Lamb).
One cupful of chopped mint, One-half cupful of vinegar.
Three tablespoonfuls of sugar,
Use only leaves and lender- sprigs of fresh mini ; chop, mix ingre- dients and let stand an hoar before serving.
Vegetables
AH green vegetables must be cooked in freshly boiled salted water; allow one teaspoonful of salt for each quart of water. The younger the vegetable the more quickly it will cook.
Nearly every housekeeper fancies she can cook a potato, and yet we have so many soggy and poor-flavored potatoes brought to our tables. The potato is composed chiefly of starch and water. When subjected to heat the starch cells burst and the potato becomes ten- der. If removed from the water or oven as soon as the starch is set free the potato will be mealy and dry, but if allowed to cook longer the starch will absorb the moisture and the potato be soggy.