Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- a cup of butter
- one tumbler
- six eggs
- three hard-boiled eggs
- three tea- spoonfuls of mustard
- salt
- pepper
Directions
MES. E, T. WELLSLAGER.
One tumbler and a half of vinegar, yolks of five or six eggs, two-thirds of a cup of butter, three hard-boiled eggs, three tea- spoonfuls of mustard; mix all thoroughly through the cabbage.
V5^G(S{¥Si3l<i^0.
FIRST thought may be, "Very little need be said on that subject; anybody can cook vegetables!" I beg leave to differ; many think it such a simple thing to do, that they fail to give enough care and thought to their pre- paration to make them sufficiently attractive and palatable. In France no family, in the middle station of life, ever dines without a dish of dressed vegetables, upon which as much care has been bestowed in cooking as upon the principal dish of the dinner, and which is often eaten alone.
RULES APPLICABLE TO THE COOKING OF ALL VEG- ETABLES.
First. Have them as fresh as possible; summer vegetables should be cooked on the same day they are gathered, if possible. Second. Lay them, when peeled, in cold water for some time before cooking. Third. If to be boiled, put a little salt in ths water. Fourth. Cook them steadily after you put them on. Fifth. Be sure they are thoroughly done — rare vegetables are neither palatable nor healthy. Sixth. Drain well. Seventh. Serve hot.
ARTICHOKES.
Boil till tender, drain well, season with salt, pepper and melt- ed butter. Some prefer them pickled raw, either whole or sliced.