Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- one pint cold boiled macaroni chopped fine
- three tablespoonfuls of butter
- one-half cupful of flour
- one tablespoonful of flour
- one cupful of boiling milk
- one tablespoonful of butter
- one cupful of bread crumbs
- one teaspoonful of flour
- one-half teaspoonful of salt
- a cup of sw^eet milk
- a tablespoonful of butter in a pan
- one egg
- two table spoonfuls of grated cheese
- nine eggs
- one small cupful of milk
- 41 powder size of a pea in the flour
- six eggs
- three whites well beaten
- six whites
- seven eggs
- one small teacupful of milk
- salt
- pepper
Directions
One pint cold boiled macaroni chopped fine, heat and moisten with a little white sauce (found in " Catchups and Sauces " in this book), add the beaten yolk of one egg, two table spoonfuls of grated cheese, salt and pepper to taste; cool, make into balls, roll in crumbs, then in ^gg, then in crumbs again ; fry in hot lard.
Mrs. S. J. YuNDT.
OMELET (Plain).
Nine eggs, three tablespoonfuls of butter, one-half cupful of flour, one small cupful of milk, salt and pepper to taste, beat the yolks light, mix baking
THE GOOD CHEER COOK BOOK. 41
powder size of a pea in the flour; beat the whites very stiff and pour the mixture over them, not mixing them together but dipping from top to bottom ; put a spoon- ful in a hot buttered pan, and as it browns roll over and over. Serve immediately.
Mrs. J. W. Squires.
OMELET (Delicate). The yolks of six eggs and whites of three, one tablespoonful of flour, dissolved in a cup of sw^eet milk, a little salt, beat the yolks well and mix with the milk, melt a tablespoonful of butter in a pan, pour in the mixture and bake in a hot oven ; when it puffs up, pour over it the remaining three whites well beaten: return it to the oven and let it bake a delicate brown. Serve hot. Mrs. E. Patton.
OMELET (Frencli). One cupful of boiling milk, one tablespoonful of butter, put this on one cupful of bread crumbs (crumbs must be light), add salt, pepper and the yolks of six eggs, well beaten, mix thoroughly, and, lastly, add the six whites, beaten to a stiff froth. Have your pan hot, and grease well with butter. Bake ten minutes.
Mrs. C. p. Barker.
OMELET (Slaamrock). Take seven eggs, one small teacupful of milk, mix one teaspoonful of flour, one-half teaspoonful of salt ; beat the yolks, salt and flour together ; then add the milk ; beat the whites to a stiff froth ; have ready a hot pan ; put in a lump of butter size of an acorn ; add the
42 THE GOOD CHEER COOK BOOK.
whites to the yolks ; pour into the pan ; watch care- fully. When done, fold over and serve in a hot dish.
Mrs. Kyle.