Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Water | 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
- four tablespoonfuls of grated horseradish
- one-half cupful of cream
- two tablespoonfuls of vinegar
- one-half cupful of butter
- one-half cupful of boiling water
- one-quarter saltspoonful of cayenne pepper
- one quarter cup of butter
- one-half teaspoonful of salt
- one tablespoonful of chopped 174 the good cheer cook jwok
- twelve large green cucumbers
- one heaping tablespoonful of butter rubbed into two heaping teaspoonfuls of flou
- two heaping teaspoonfuls of flour
- two well-beaten eggs
- one tea- spoonful of powdered sugar
- one-half salt- spoonful of pepper
- one even teaspoonful of made mus- tard
- two eggs
- pepper
- salt
- vinegar
- lemon juice
- parsley
Directions
Twelve large green cucumbers and three onions, grated fine; press the pulp as dry as possible in a thin cloth ; add pepper and salt to taste ; pour on vinegar until as thick as horseradish prepared for table use. Seal tight. This catchup, brought out on a winter's day, will prove very appetizing, and perfume the room like fresh cucumbers.
Mrs. H. O. Crane,
Green Bay, Wis.
THE GOOD CHEER COOK BOOK. 173
DRAWN BUTTER (For Fisli, Cabbage or Cauliflower). One heaping tablespoonful of butter rubbed into two heaping teaspoonfuls of flour. Set in a pan of hot water ; keep stirring, and when it warms, season with salt and pepper, and pour over it slowly a teacupful of boiling water. Mix with milk for puddings, and water for vegetables, fish or meats. Boil one minute. To make this richer, pour it boiling hot into the yolks of two well-beaten eggs. Just before serving, stir and serve it at once. Mrs. G. C. Ginty.
HORSERADISH SAUCE (Hot for Beef). Four tablespoonfuls of grated horseradish, four of powdered cracker, one-half cupful of cream, one tea- spoonful of powdered sugar, a little salt, one-half salt- spoonful of pepper, one even teaspoonful of made mus- tard, two tablespoonfuls of vinegar. Mix all together and heat in a vessel over hot water. Marion Harland.
HOLLANDAISE SAUCE (For Baked or Boiled Fish). One-half cupful of butter, yolks of two eggs, juice of half a lemon, one-half cupful of boiling water, salt- spoonful of salt, one-quarter saltspoonful of cayenne pepper. Rub the butter to a cream ; add the j^olks one at a time and beat well ; then the lemon juice, salt and pepper. Just before serving, add the boiling water and stir rapidly until it thickens like custard. Pour the sauce around the fish. Mrs. Parloa.
MAITRE DE HOTEL BUTTER (For Beefsteak). One quarter cup of butter, one-half teaspoonful of salt, one-half of pepper, one tablespoonful of chopped
174 THE GOOD CHEER COOK JWOK.
parsley, one of lemon juice ; rub the butter to a cream ; add the other ingredients and spread on hot beafsteak. You may add a little onion juice if you like.
Cooking School.