Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 pint carrots
- 2 tablespoons butter
- 2 cup carrot water
- 2 tablespoons flour
- 2 teaspoons chopped onion
- 2 tablespoons bread crumbs
- 8 teaspoon pepper
- 16 teaspoon nutmeg
- one-half peck spinach
- four waters
- 2 raw eggs
- 2 eggs
- salt
- pepper
Directions
One pint carrots ; y{ cup soup stock ; 2 tablespoons butter or fat; i pint peas; */2 cup carrot water; 2 tablespoons flour. Wash, scrape and cut carrots in small cubes, cook until tender, drain and reserve ^ cup carrot water. Mix carrots well with cooked green peas. Sprinkle with flour, salt, sugar and pepper to taste, add fat or butter, soup stock and carrot water, boil a little longer and serve. Can also be served with sweet and sour sauce.
One-half peck spinach; 2 tablespoons butter or fat; 2 teaspoons chopped onion; 2 tablespoons bread crumbs or flour; y2 teaspoon salt; 1-8 teaspoon pepper; 1-16 teaspoon nutmeg; i cup soup stock or meat gravy and hot water.
Pick off the roots and the decayed leaves, wash in three or four waters. Put the spinach in a large kettle without water. Let cook slowly, until some of the juice is drawn out, then boil about
15 minutes, or until tender. Drain and chop very fine with empty baking powder can. If spinach is old. cook in i quart of boiling, salted water.
Heat the butter in a spider, add the onions and brown, then the bread crumbs or flour and the seasoning, and gradually the soup stock or gravy and hot water. Then add the spinach. Pleat through and if desired, stir in 2 raw eggs and garnish with poached or hard-cooked eggs, sliced.
CORN— SOUTHERN STYLE.
One can corn, chopped; 2 eggs; i teaspoon salt; 1-8 teaspoon pepper; i1/^ teaspoons melted butter; i pint hot milk. Beat eggs slightly, add rest of the ingredients and turn into a well buttered pudding dish. Bake until firm in a slow oven and serve hot.