Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| 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 tomatoes
- 1 cup cheese
- 1 tablespoon flour
- 80 vegetables vegetables should always be cooked when perfectly fresh
- two vegetables are served
- salt
Directions
1 cup tomatoes. li/^ cup milk.
1 cup cheese. 1 tablespoon flour.
Pinch soda. Pepper and salt.
Cook and serve on crackers while hot.
VEGETABLES
Vegetables should always be cooked when perfectly fresh. If kept for any length of time they should be kept in a cool, dark place. Green, starchy vegetables must be cooked in boiling water with a little salt. Salt not only sea- sons, but helps to preserve the color. Time for cooking de- pends on age and freshness of vegetables.
In studying the serving of vegetables we should use them with meats that harmonize. Usually two vegetables are served with a course.
IRISH POTATOES— BOILED.
Wash them well. New ones are best scraped. Peel old ones. Put in cold water to prevent discoloring. If wilted let stand in ice water for an hour. Cook in boiling, salted water from twenty to thirty minutes. Pour off water. Sprinkle with a little salt to help absorb the moisture. Let stand on back of range with just enough opening in vessel for steam to escape. Serve with butter, pepper and salt or with a cream sauce.
IRISH POTATOES— MASHED.
Cook as above. Run through ricer. Season with but- ter, a little cream and beat very light and white. Serve this way or put in pan. Shape into a cone, make a little nest in top and put lump of butter in it. Smooth potatoes over this. Set in stove and bake light brown. Pretty served on platter after being put through ricer and garnished with a few egg yolks boiled and run through ricer also.