Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Macaroni | 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
- 25 heads cabbage cut fine
- 25 heads cabbage take 1 quart salt
- 1 quart salt
- 2 tablespoonfuls of vinegar
- 1 cup boiled rice
- 1 teaspoonful onion juice
- 1 cup dry bread crumbs
- 1 cup chopped cooked meat
- 3 tablespoons butter
- 1 teaspoon salt
- 2 cups cooked
- a piece of butter on the top
- a good piece of butter
- 73 savoy
- 1 tea- spoon boiled macaroni
- 2 yolks well-beaten
- 74 one thousand favorite recipes stuffed peppers
- 8 peppers chop fine v^ cup blanched almonds
- 1 tomato chopped fine
- six green peppers
- 2 hard boiled eggs chopped fine
- 4 beaten eggs
- 1 good tablespoon butter
- 3 eggs very light
- pepper
- salt
- ginger
- cinnamon
- vinegar
- white pepper
- paprika
- parsley
Directions
VEGETABLES 73
Savoy or Curly Cabbage. Clean and parboil. Then brown a little onion in hot fat. Into this drop the cabbage, season with pepper and salt and add a couple of white potatoes cut in dice shaped pieces. Steam, and before remov- ing add thickening of flour and water. MRS. A. COBLENTZ.
Savoy or Curly Cabbage. Boil curly cabbage in salt water. Drain and press water from cabbage. Chop fine. Then take a little fat and brown in it some chopped onions. Add the cabbage. Season with salt, pepper, ginger, and add soup stock. MRS. I. MONHEIMER.
Red Cabbage and Sweet Potatoes.
Cut the cabbage as for slaw, wash and drop into hot drippings. Add a little water to prevent sticking to pot. Steam an hour or so, then season with pepper, salt, a little sugar, cinnamon and a little vinegar, and cut into it a couple of sweet potatoes in cubes. Let boil until tender and thicken with a little flour and water.
MRS. A. COBLENTZ. Sauer Kraut.
Spread well cleaned and washed cabbage leaves to cover the bot- tom of a wine or whiskey barrel. Have 25 heads cabbage cut fine. For 25 heads cabbage take 1 quart salt and mix well. Put cabbage into barrel and press very tightly. Spread on it a clean cloth, then over it some hardwood boards, then a stone to weigh it all down. Let remain 7 or 8 days. Then wash off all the foam that has gathered on the cloth, board and stone. If the washing process is done twice a week the sauer kraut will keep one year.
Fried Cabbage.
Take large slice butter, get very hot. Then take cold boiled or hot cabbage and chop fine. Put into butter and fry light brown, adding 2 tablespoonfuls of vinegar. MRS. E. MORGENSTERN.
Peppers Stuffed With Corn. Scald and hollow green pepers. Fill in with stewed corn and bake in oven. MRS. A. DINKELSPIEL.
Stuffed Peppers.
""Trim stem ends of green peppers and scoop out the seeds. Boil in salt water 15 minutes. Fill with this mixture. Make thick cream sauce, add any cold fish broken into bits, salt, pepper, grated cheese. Fill and sprinkle with bread crumbs and bits of butter on top. Bake in oven. MRS. S. ARONSON.
Pimentoes. Take pimentoes and put in timbale form first. Then put in 1 tea- spoon boiled macaroni and teaspoon cheese, and repeat until filled. Boil for y2 hour, then turn out. Sauce: 2 yolks well-beaten, pepper, salt, butter size of an egg melted; put in with egg and add little vinegar. Put a tablespoon sauce on each timbale. MRS. E. EPSTEIN.
R. S. V. P. Salt is" always dry' and never sticks to the shaker.
ONE THOUSAND FAVORITE RECIPES
Stuffed Peppers. Remove tops and seeds of green peppers. Set in boiling water. While cooking prepare the following: For 8 peppers chop fine V^ cup blanched almonds, 1 cup boiled rice, 1 tomato chopped fine. Add 1 teaspoonful onion juice, salt and pepper to taste. After stuffing pep- pers, place in pan and cover with y2 cup water and tablespoonful butter. Bake 30 minutes. Serve with butter sauce.
MRS. DINKELSPIEL.
Stuffed Baked Peppers.
Six green peppers, 1 cup dry bread crumbs, 1 cup chopped cooked meat, 3 tablespoons butter or dripping, 1 teaspoon salt. Milk to moist- en. Remove seeds and scald peppers 10 minutes. Drain, mix stuffing and fill into peppers. Set in a pan with water about an inch deep. Bake in rather hot oven until tender 30 to 40 minutes. Boiled rice may be used in place of crumbs. Serve with tomato sauce.
MRS. L. NATHAN. Stuffed Sweet Peppers.
Cut a piece off the part near the stem, scoop out the seeds, parboil in salt water. Take out gently. Let cool and fill with the follow- ing: Chop either left-over roast beef, tongue, chicken or any nice meat; add a few chopped olives, 2 hard boiled eggs chopped fine, piece of butter, little white pepper; also paprika, salt to taste, little grated onion, some chopped parsley. Mix all well together. Fill the peppers, put a piece of butter on the top of each. Place them in a dripping pan and bake for about 15 minutes. MARIA WILZINSKI.
Squash Timbales. Take 2 cups cooked and mashed summer squash, add 4 beaten eggs, % cup milk, 1 good tablespoon butter, salt, paprika. Turn into molds, bake 15 or 20 minutes. MRS. A. DINKELSPIEL.
Summer Squash. Hollow out small squash, then boil squash. Mash the trimmings and season with butter, salt and pepper. Return to shells and bake in oven with little butter. MRS. A. DINKELSPIEL.
Scalloped Mushrooms. Skin and wash well some fresh mushrooms. Put in a saucepan with very little water. Let simmer a little while with a silver spoon to test poisoning. If the silver turns black, do not use them. Season with a good piece of butter, pepper and salt. Butter well a pudding dish. Put in a layer of bread crumbs, then a layer of mushrooms, then more pieces of butter, then bread crumbs and mushrooms and butter until all is used up. Beat 3 eggs very light. Pour over all. Put in oven until eggs are set. Serve hot. MARIA WILZINSKI.
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