Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one tablespoonful of butter
- one tablespoon flour
- one tablespooful butter
- one tea- spoonful curry powder
- one large slice onion
- one large cupful stock
- pepper
- salt
- mustard
- cayenne
- nutmeg
- lemon juice
Directions
Take some lobster or crab meat and pound in a mortar. Mix with one tablespoonful of butter, season with pepper and salt, a pinch each of mustard, cayenne, nutmeg and curry powder and moisten with lemon juice. Cut small rounds of toasted bread, scoop out the center of same, fill with the mix- ture and cover with a curry sauce. Sprinkle with hard
WILLIAMS PUBUC LIBRARY ASSOCIATION 107
bread crumbs, and let bake in the oven a few minutes. Serve hot. Garnish with parsley or water cress. Curry Sauce for Above.
One tablespooful butter, one tablespoon flour, one tea- spoonful curry powder, one large slice onion, one large cupful stock, salt and pepper to taste, cut the onion fine and fry brown in the butter. Add flour and curry powder, stir, add the stock. Simmer ten minutes, then strain. — Mrs. Geo. B. McLellan, Philippine Islands.