Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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
- a dash of cayenne
- 1 tsp
- 2 tbs
- 2 eggs
- 1 small cup of cream
- 47 italian cauliflower
- 2 eggs beaten into the flour
- 2 scant tbs
- 3 eggs
- cayenne
- salt
Directions
1 pt. mashed potatoes; 1 tsp. salt; J tsp. pepper; § tsp. celery salt; 2 tbs. butter; 2 tbs. parsley; 2 eggs; y& cup milk. Add all ingredients except the eggs to the hot pota- toes. Beat the eggs separately; then add the yolks to the potatoes and fold in the whites. Put in a buttered baking dish and bake in a moderately hot oven until puffed and brown. Serve immediately.
ESCALLOPED CORN. Cut corn from a dozen ears; be sure and not cut down into the cob; take the back of knife and push out the juice and small kernels. Put into an earthen dish; add a dash of cayenne; J tsp. salt; J cup of butter cut in small pieces; 1 small cup of cream; 1 tsp. sugar. Stir all together, sprinkle fine bread crumbs on top and bake in a hot oven 15 minutes. Mrs. W. A. Mather.
ITALIAN CAULIFLOWER. Take a large cauliflower, wash and put on in salted boiling water to cook; cook till tender. Carefully re- move with a skimmer so as not to break it. Put on a platter, flower side up; have ready a white sauce, and with a spoon dip the sauce over it. Then grate a gener- ous amount of cheese over it; dot with bits of butter and sprinkle with bread crumbs. Bake 20 minutes in a hot oven. Send to table on same dish, garnished with water cress or parsley. Mrs. W. A. Mather.
DUMPLINGS (KNOEPFLE). 1 qt. flour; a little salt; 2 eggs beaten into the flour with enough water to make a stiff batter. Have ready a kettle of boiling salted water. Put the batter on a plate and as it runs over the edge cut it off into small pieces with a knife, dropping into the boiling water. Dipping the knife into the hot water will prevent the dough from sticking to it. When the dumplings rise to the top of the water they are done. Skim out into serving dish. Then put 2 tbs. butter into a frying pan. When hot add 2 scant tbs. bread crumbs. Fry brown. Pour over dump- lings and serve. A little baking powder may be added to flour if desired. May take the place of a vegetable.
Mrs. T. F. Quinby.
DUMPLINGS (KNOEPFLE.) 1 qt. flour; add a little salt; and milk to make a stiff batter. Beat in gradually 3 eggs, 1 at a time. Cook the same as above. If any are left over they may be fried in butter like potatoes. Mrs. C. J. Hedwall.