Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Lavender | 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
- 1 cup milk
- 1/2 cup thin cream
- a pint of cream
- 1 1/2 tablespn
- 3 tablespns
- 20 mint cream=--add chopped mint to cream sauce
- 21 cream of celery=--use water in which celery was cooked
- 22 cream of onion=--add stewed
- 23 cream of parsley=--chopped parsley in cream sauce
- 24 cream of spinach=--pour cream sauce gradually stirring
- 25 lavender=--finely-chopped
- 26 golden=--mashed
- 27 brown cream=--use 1-1 1/2
- 28 egg cream=--add yolks of 2 eggs to each pint of cream sauce
- 2 eggs to each pint of cream sauce
- 29 egg cream
- 1 tablespn
- 1 teaspn
- 2 beaten eggs
- 2 tablespns
- 30 egg cream-non-starch=--for stewed cucumbers
- 1/2 tablespn
- 1 egg
- 3 eggs only
- 31 egg=--add hard boiled eggs in dice
- salt
Directions
1-1½ tablespn. butter finely-sliced onion 1-1½ tablespn. flour 1 pt. tomato 2-3 tablespns. cream salt
Simmer onion in butter without browning, add flour, hot tomato, cream and salt.
CREAM SAUCE VARIATIONS
20 Mint Cream=--Add chopped mint to cream sauce. Use for green peas, mashed dry green peas, poached or hard boiled eggs and other dishes.
21 Cream of Celery=--Use water in which celery was cooked, with cream, or milk and oil or butter, for cream sauce, and add stewed celery.
22 Cream of Onion=--Add stewed, crushed, boiled onions to cream sauce. Or, add cooked onions to roux in pan, then add milk. Or, simmer without browning, chopped raw onions in oil, before adding flour.
23 Cream of Parsley=--Chopped parsley in cream sauce.
24 Cream of Spinach=--Pour cream sauce gradually stirring, into macerated, cooked spinach; heat; strain through wire strainer if necessary.
25 Lavender=--Finely-chopped, cooked purple cabbage in cream sauce.
26 Golden=--Mashed or grated cooked carrots in cream sauce, with or without onion and garlic.
27 Brown Cream=--Use 1-1½ (according to brownness) tablespn. browned flour in cream sauce recipe.
28 Egg Cream=--Add yolks of 2 eggs to each pint of cream sauce.
29 Egg Cream No. 2=--1 tablespn. butter, 1 teaspn. flour, 1 cup milk, 2 beaten eggs, salt, 1-2 tablespns. lemon juice if desired, chopped parsley.
30 Egg Cream-non-starch=--For stewed cucumbers, oyster plant, asparagus and carrots. To each pint of vegetables, ½ tablespn. butter, ½ cup thin cream or rich milk, yolk of 1 egg, salt. Richer cream may be used and butter omitted. Use the yolks of 3 eggs only for a pint of cream.
31 Egg=--Add hard boiled eggs in dice or coarsely-chopped, to cream sauce.