Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | 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 slices of fat pork
- half teaspoonful of vinegar^
- one cup of hot water
- one teaspoonful of curry powder in a little primary cook book
- two cups of good coffee
- a teaspoonful of butter
- a piece of butfey one half the size
- a piece of buttet one half
- a piece of butter one half the size of an egg
- a teaspoonful of soy
- a pint of oysters
- a piece of butter in the fry- pan
- a piece of butter iiito the pan
- a piece of butter the size of an egg^ dredge in a little flour
- a piece of butter one fourth the size of an e^^^ a little pepper
- a slice of cold ham
- 73 needed
- two cwps of water boiling hot
- 74 mrs
- half full of water
- two thirds full of water
- three eggs
- 75 scrabbled egos
- one half the size
- one half
- 76 mbs
- one half the size of an egg
- one half a teaspoonful of soy
- 77 oyster sttew
- two hard crackers
- 78 mrs
- one half glass of red wine
- two ndnutes will cook it to fry mutton-chop
- three cuts of fat chop
- two thirds full of cold water
- one half teacup of hot water
- 80 mrs
- one fourth the size of an e^^^ a little pepper
- three boiled eggs
- butter one half the size of an egg
- butter the size of an egg^ dredge in a little flour
- butter one fourth the size of an e^^^ a little pepper and salt
- pepper
- salt
- vinegar
- lemon juice
Directions
Use rotten stone and sweet oil mixed ; with a woolen cloth rub all the spots off ; with a clean cloth rub off all the oil ; with dry rotten stone and another clean cloth polish it. If steel is to be put away in summer, after cleaning in this way, take a little clear sweet oil, wipe them all over and wrap them up in paper ; this will pre- vent rust.
A PEW DIRECTIONS FOR A BACHELOR'S
The European custom of single gentle- men hiring furnished rooms in which they cook their own breakfast and sup- per, getting their dinner which is the principal meal at a restaurant or hotel, is fast growing in favor in this and other large cities.
Elegant furnished rooms can always be had, as many families with large houses are glad to take lodgers, but decline to furnish meals. The advantage to the gentleman is perfect freedom and inde- pendence.
A few hints as to what apparatus is .
PRIMARY COOK BOOK. 73
needed, and what can be cooked, may prove very acceptable.
There is a small apparatus at Shaw's that may be attached to a gas-burner, to which may be added a tea-kettle that will hold about a quart,
A small saucepan with a cover,
A flat pan,
A coffee-pot, and a few necessary uten- sils, such as
A flour-box,
A pepper-box,
A salt-box, and a few dishes that cir- cumstances will develop.
To Make Coffee : Be sure that the wa- ter boils ; put into the filter half a teacup of ground coffee and pour in two cwps of water boiling hot, (before doing which, however, pour in some hot water into the pot to heat it and throw it out.)
74 MRS. PUTNAM'S
To Make Chocolate : Fill the saucepan half full of water, let it boil, cut up a small cake of chocolate and put into the water, stir it up until it boils, then add half as much milk as chocolate, and let it boil again, add sugar to your taste.
To Boil Eggs: Fill the saucepan about two thirds full of water and let it boil. For soft-done three minutes, and hard five minutes.
To Make an Omelet : Beat up in a bowl three eggs with a fork, add a little pepper and salt, put into the flat pan a teaspoonful of butter, and stirring it until hot, then turn in the eggs, (and a table-spoonful of miUp,) stir this round one minute, and let it harden a little ; with a knife lift the edge from the pan and roll it up and slide it out upon a dish.
PRIMARY COOK BOOK. 75
Scrabbled Egos : Put a piece of butfey one half the size of an. egg into the fpy-pa^^ break in three eggs, keep stirring, all the time until done, and turn it out quickly. , .
To Cook Sweetbreads: Put dt, to, boil about i^JX minutes in the saucepan-,, take it out and put it into cold water to blanche, then put a piece of buttet one half ,thc size of an egg into the fry-pw> a little pepper, salt, and lemon, and turn it qver that both sides may be broyen. . '
To Fry Ham: .Get a sHce from the .mid- dle pf av ham that is fat, ixib- the 'B^^ o^^r with a little . butter , lay the ham. in, set the pxmon the fixe: — it will- fry ipr its own fat in about five minutes, turn once,,;: — it will brown that side in three minutes.
To Fry Sausages : Pierce them all over with a fork, lay them in the pan cold ; by
76 MBS. FITTNAM'S
the time that they are hot there will be fat enough to fry them, turn them on all sides. It will take from twenty tq thirty minutes to fry them sufficiently.
To Fbt a Steak : Put a piece of butter one half the size of an egg, or two slices of fat pork, into the pan, lay in the steak, sprinkle in a little pepper and salt, turn it over two or three times ; it will cook in about fifteen minutes, — you can add one half a teaspoonful of soy, or walnut catsup, or season it to your taste. When you take out the steak, take the pan from the fire, add the seasoning, stirring it into the gra- vy, turn it on to the steak ; if there is not gravy enough, add a large table-spoonful of hot water, and perhaps a little more butter, — stir it around and turn it on to the steak.
PEIMABY COOK BOOK. 77
Oyster Sttew : Take a pint of oysters, drain the liquor from them into the sauce- pan, ^dd- about ^s much water las ^on have liquor j pjut tM$ to b^il', and' a little pepper and a very little ^ salt ; take arpiecfrof but- ter the size of an egg on a plate with half a table-spoonful of flour, and with a spoon Wend them together,' and stir^ :fliis - iftto' the lijquor. and let it ^oil up, jthen' add the b^B- ters y.have two hard crackers-, split ^nd lay them: into cold-^ water : a moment, and drop into tiie stew ; > add one^ half teaspoonful of vinegar^ or lemon juice, or a glass* of sherry wine.
To Fry Oystbes : With a fork take the oysters from- the liquor on to a towel to dry, dredge on a little flour and a little pepper ; put a piece of butter in the fry- pan, as soon as hot lay in the oysters, — in about two minutes turn them over, for a minute more.
78 MRS. PUTNAM'S
To Fry a Venison Steak : Put a piece of butter iiito the pan, lay in your venison as soon as hot ; turn it once, season with pep- per and salt, one half glass of red wine, and spoonful of currant jelly ; turn it ^ain, and about two ndnutes will cook it
To Fry Mutton-Chop : Take three cuts of fat chop, lay it into the fry-pan, sprinkle a little pepper and salt, and a little flour, — it will fry in its own fat, — turn it two or three times to prevent its getting hard ; add a little soy, walnut or tomato catsup, a spoonful.
Stewed Lobster : Cut a lobster in small pieces, put into the saucepan a piece of butter the size of an egg^ dredge in a little flour, one cup of hot water, a little pepper and salt, stir it up, put in the lobster, and let it stand about ten minutes. Mix one teaspoonful of curry powder in a little
PRIMARY COOK BOOK. 7 J
water, add this, and let it boil up, and it is ready for use.
Stewed Kidneys : Put a beef kidney into the saucepan two thirds full of cold water, with a vefy little salt, let it boil about thirty minutes, take it out into a bowl of cold water, and let it remain about ten minutes ; then pick it to pieces with your fingers, — pour the water but of the saucepan, put in a piece of butter one half the size of an egg, and stir it around until it melts, put in the kidneys and one half teacup of hot water, a little pepper and salt, and stir up well, dredge in a little flour and let them stew ten minutes, stir- ring all the time ; add a little catsup or soy to the gravy, cover it up and let it stew about five minutes, when it will be done.
80 MRS. PUTNAM'S
To Broil a Chop or Steak f Put it be- fore a quick fire, bioil on each, side about seven minutes ; have a hot plate or dish, lay . the - steak on, and. put on a piece of butter one fourth the size of an e^^^ a little pepper and salt, ca,tsup, — a table- spoonful if you like, — and press the sea- soning into the steak with a knife.
Cold boiled ham, and tongue j^and rpagt fowl, can always be bo]Lig;ht from a,.resr taurant.
Berries of all kinds, oranges sliced in sugar, are delicious aijd wholesome,
Nice baker's rolls with . good butter, a slice of cold ham, tongue, or fowl, and two or three boiled eggs, and two cups of good coffee, makes a deliciqus breakfast for any gentleman, and is very easily prepared.