Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
| Peppermint | not in our table | 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 tablespoon each of capers
- one half cup salad dressing
- one quart tomatoes
- two tablespoonfuls butter
- two tablespoonfuls green mint chopped fine
- a small piece of onion
- one table- spoon butter
- eight whole cloves
- one half can tomatoes add one half teacup water
- one half teacup water
- 35 kint 8au0b fob boast lake
- one tablespoonf ul powdered sugar
- salt
- pepper
- nutmeg
Directions
One tablespoon each of capers, piclkes, olives and parsley chopped fine. Mix with one table- spoon butter and add to one half cup salad dressing.
. TOKATO SAUOE.
One quart tomatoes, two tablespoonfuls butter, two of flour, eight whole cloves and a small piece of onion. Cook the tomatoes, onion and cloves ten minutes. Heat the butter in a small frying pan and put in flour until smooth, then stir it into the tomato. Cook two minutes. Salt and pepper to taste ; strain through a sieve and serve.
TOKATO S AUG fi.
To one half can tomatoes add one half teacup water. Boil, and season with pepper, salt, a little nutmeg, and few drops onion juice. Thicken to creamy consistency with corn starch. Strain and serve with cutlets.
Digitized by
COOK BOOK. 35
KINT 8AU0B FOB BOAST LAKE.
Two tablespoonfuls green mint chopped fine, one tablespoonf ul powdered sugar, half a teacup of cider vinegar. Chop the mint, put the sugar and vinegar in a sauce boat and stir in the mint. Let it stand in a cool place fifteen minutes before send- ing to table.