Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | 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 pound of macaroni until tender
- a pound of butter
- 64 vegetable eecipes
- pepper
- salt
Directions
First scrape the parsnips, slice lengthways, and parboil, then place them in a long baking pan, with just enough water to prevent them from burning ; sprinkle brown sugar over them and place strips of fat bacon on the parsnips, to season ; bake till brown. On taking them up, pepper well and lay aside the bacon.
Boil one pound of macaroni until tender, but not enough for it to break ; take a quarter of a pound of butter and the same quantity of grated cheese ; have a deep dish and put into it a layer of macaroni, and scatter over it bits of butter, and then put in a layer of cheese, and continue so until all are used; then put some bits of butter on the top, season with pepper and salt, and then bake. — 31rs. Cunningham.
HOW TO PREPARE CASHAW,
Cut and peel off the rind, steam or boil until tender and thoroughly dry ; mash well and free entirely from lumps ; sea- eon plentifully with butter; add sugar to the taste. Place all
64 VEGETABLE EECIPES.
in a deep pan, sprinkle a little sugar over the top and lay bits of butter in places over the cashaw. Put inside the stove, and let it remain until it browns.