Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 cups of mashed seasoned beans
- one cup of chopped english walnuts
- one-half cup of thin cream
- one-half cup of fine bread crumbs
- one pint lentils
- one teaspoon salt
- two level tablespoons flour
- three level tablespoons butter
- two level tablespoons vinegar
- one-half saltspoon paprika
- vinegar
- salt
- paprika
Directions
Two cups of mashed seasoned beans, one cup of chopped English walnuts, one-half cup of thin cream, a saltspoon of fine sage, and one-half cup of fine bread crumbs. Mix and press in an oiled tin and bake until brown. Mrs. J. C. Arnold.
One pint lentils, two level tablespoons flour, three level tablespoons butter, two level tablespoons vinegar. Wash lentils very thoroughly and soak over night. Drain and cover with fresh water, boil slowly until tender — about two hours. One-half hour before serving add flour blended with butter, vinegar, one teaspoon salt, one-half saltspoon paprika. Variety may be given by the addi- tion of either minced onion, catsup, curry powder, ground pimentoes or scalded frankfurt sausages.
Mrs. Edwin Bebb.