Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 cup whipped cream
- 1 tablespoon granulated gelatine dissolv- ed
- 4 tablespoons grated cheese
- 2 tablespoons of flour are rubbed to- gether
- a tablespoon of butter
- a tablespoon of chopped jjarsley
- a teaspoon of onion juice
- a pinch of pa- prica
- salt
- pepper
- parsley
Directions
1 cup whipped cream, 1 tablespoon granulated gelatine dissolv- ed, 4 tablespoons grated cheese; mould and serve.
Mrs. Haslet, Franklin.
CROQUETTES.
The secret of making croquettes firm lies in their being mixed for a long time. The meat should be chopped or ground very fine after being freed from all gristle and bone and fat. Allow V2 pt- of milk to every pint of meat. The milk should be put over the fire, while a tablespoon of butter and 2 tablespoons of flour are rubbed to- gether; the hot milk is then added, and the whole cooked to a thick smooth paste ; add to your chopped meat a tablespoon of chopped jjarsley, salt and pepper to taste ; a little grated rind of lemon and a teaspoon of onion juice; then stir the seasoned meat into the paste and let stand at least two hours before it is moulded into cro- quettes . Dip first in eggs ; then in bread crumbs ; then fry in smok- ing hot lard or AVesson's cooking oil. Sweet potatoes make a nice croquette with only the parsley, salt and pepper, w^ith a pinch of pa- prica for seasoning. Mrs. S. E. AValker.