Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| 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
- three cups of water
- three tablespoonfuls of gluten meal
- five tablespoonfuls of the gluten meal
- two tablespoonfuls of rather thick
- a cup of thin cream
- a pint of stewed tomato
- salt
Directions
For invalids able to digest solid food, rice, cracked wheat, Graham grits, oatmeal, barley, farina and other grains may be prepared and cooked as previously directed in the chapter on Grains.
The various cooked preparations of grains — granola, wheatena, avenola, wheat gluten, and gluten meal — manu- factured by the Sanitarium Food Co., Battle Creek, Mich., form excellent articles of diet for many invalids, when served with hot milk or cream, or prepared in the form of mush. Several recipes for their use have already been given in preceding chapters ; the following are a few additional ones : —
Gluten Mush. — Heat together a cup of thin cream and three cups of water ; when boiling, sift in lightly with the fingers, stirring continuously meanwhile, enough wheat gluten to make a mush of the desired consist- ency. Boil up once and serve. A few blanched or roasted almonds may be stirred in just before serving, if desired.
Tomato Gluten. — Heat a pint of stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boiling, add salt to season, and three tablespoonfuls of gluten meal. Boil together for a moment until thickened, and serve hot.
Tomato Gluten No. 2. — Prepare the same as the preceding, using five tablespoonfuls of the gluten meal, and seasoning with two tablespoonfuls of rather thick, sweet cream.
430 SCIENCE IN THE KITCHEN.