Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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
- two tablespoons grated horseradish
- two tablespoons vine- gar
- three tablespoons cream
- two ounces of butter
- a teaspoonful of flour
- a pint of brown stock
- a tablespoonful of flour
- a pinch of cayenne
- three hard-boiled eggs
- three table- spoonfuls olive oil
- one saltspoon salt
- one saltspoon mustard
- two eggs
- salt
- mustard
- nutmeg
- cayenne
- pepper
Directions
Soak a herring in milk over night, take out bones, chop fine, with yolks of three hard-boiled eggs ; mix with three table- spoonfuls olive oil, same of vinegar, for cold fish or meat.
Mrs. J. G. Mossin. HORSERADISH SAUCE. ,
Two tablespoons grated horseradish, two tablespoons vine- gar, three tablespoons cream, one saltspoon salt, one saltspoon mustard ; mix the ingredients together, adding cream last.
Mrs. E. Wolters. LEMON SAUCE.
Boil some soup stock with a few slices of lemon, a little sugar and grated nutmeg ; add chopped parslev ; thicken with a teaspoonful of flour or yolks of eggs.
Miss Frieda Helmann. MADEIRA SAUCE.
Take, half a pint of brown stock, a tablespoonful of flour, two ounces of butter, a pinch of cayenne, a little salt and pepper to taste, and a glass of Madeira, and cook it till it thickens and is done.
Mrs. H. W. O'Melveny. MAYONNAISE SAUCE (FRENCH).
Put in a bowl the yellows of two eggs, taking care that no germ remains, as it sometimes prevents the thickening of the