Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Sauce | 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 slices of onion in two tablespoonfuls of butter
- two tablespoonfuls of flour mixed
- two cups of milk
- 2 cups of milk
- 3 slices of onion
- 2 tablespoonfuls of butter
- 14 teaspoonful salt
- one-half cup of freshly grated horseradish
- one-half cup of fine bread crumbs
- one cup of cream
- 1 cup finely chopped mint
- one cup of drawn butter sauce
- one tablespoonful of mustard mixed
- a teaspoonful of salt
- a tablespoonful of butter
- a tablespoonful of vinegar
- two tablespoonfuls of butter
- half cream
- three eggs
- one good-sized cucumber
- salt
- pepper
- lemon juice
- vinegar
- mustard
Directions
Brown two slices of onion in two tablespoonfuls of butter. When brown remove the onion and stir in two tablespoonfuls of flour mixed with a teaspoon- ful of curry powder and half a teaspoonful of salt, then add two cups of milk or half cream, and make the same as white sauce.
SAUCES. 173
BREAD SAUCE (For Game). (Mrs. Lincoln).
2 cups of milk.
% cup fine bread crumbs.
3 slices of onion.
y2 teaspoonful of salt.
Speck of pepper.
ya cup coarse bread crumbs.
2 tablespoonfuls of butter.
Cook the fine crumbs and onion in the milk for one-half hour (over hot water). Remove the onion, add the salt, pepper and butter creamed. Brown the coarse crumbs in butter, sprinkle the crumbs over the bird and serve the sauce with it, or around it.
HOLLANDAISE SAUCE (For Baked, Broiled or Boiled Fish).
ys cup of butter. Yolks of three eggs. Juice of half a lemon.
14 teaspoonful salt.
Speck of paprica or pepper.
y2 cup boiling water.
Rub the butter to a cream in a double boiler, beat in the yolks one at a time, then add the lemon juice, salt and pepper. About ten minutes before using, add the boiling water, cook over hot water, stirring continuously until it thickens. Potato balls are first cooked and served in the sauce and poured around the fish.
HORSERADISH SAUCE (For Fish and Veal).
Cook in double boiler for twenty minutes one-half cup of freshly grated horseradish, and one-half cup of fine bread crumbs, then add one cup of cream and season with salt and pepper. If milk is used instead of cream, mix with it the beaten yolk of an egg and just before serving add a tablespoonful of butter.
CUCUMBER SAUCE (For Fish.)
Pare one good-sized cucumber, grate. Season with salt, pepper and tarragon vinegar. Common vinegar can be used in place of the other.
174 ROCKY MOUNTAIN COOK BOOK.
MINT SAUCE (For Lamb).
1 cup finely chopped mint. | % cup vinegar. % CUP sugar.
Mix all together. Serve cold or hot If cold, let it stand an hour before serving. If hot heat only to the boiling point.
MUSTARD SAUCE (Corn Beef or Fish).
Make one cup of drawn butter sauce, add to it one tablespoonful of mustard mixed with a tablespoonful of vinegar and a little paprica or red pepper.