Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 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 |
| Lobster | 100g cooked | 98 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- one quart of milk
- one fourth pound of flour
- one quart of oysters
- one pint of cream
- one slice of onion
- one half teaspoonful of salt
- one fourth teaspoonful of white pepper
- a sprig of thyme
- a tablespoonful of pressed thyme tied in a muslin rag
- a bunch of parsley
- a teaspoonful of salt
- a pinch of red
- five very small onions
- one fourth teasi
- two eggs
- two cold boiled lobsters
- two hard boiled eggs
- 14 exchange cook book
- one tablespoont'ul of butter
- one tal
- butter the size of an egg and the yolks of two eggs
- thyme
- parsley
- nutmeg
- salt
- white pepper
- mace
Directions
Boil a fresh cod fish or trout or white fish weighing from four to ^ve pounds. Pick out all the bones and skin, and season lightly with white pe})per and salt. Take one quart of milk and mix in it smoothly one fourth pound of flour. Put in five very small onions, sliced, a sprig of thyme (or a tablespoonful of pressed thyme tied in a muslin rag), and a bunch of parsley, add a little grated nutmeg, a teaspoonful of salt and one fourth teasi)Oonful of white pepper or a pinch of red. Place over a (juick fire in doul)le boiler, and stir constantly till it fornis a thick ])aste. Take it ofi:', stir in butter the size of an egg and the yolks of two eggs. Mix all together and pass through a seive. Then put a layer of sauce into a baking dish or shell, add a layer of fish and a layer of sauce alternately till both are used. Sprinkle top of either dish or shells with grated bread crumbs and Parmesan cheese. Put into a moderate warm oven and bake half an hour for dish, but only fifteen minutes for shells. — J/av. C.
LOBSl^EE TERRAPIN.
C'Ut into dice two cold boiled lobsters, two hard boiled eggs. Make a rich cream dressing, into which put the lob- ster, cooking thoroughly. Then flavor with sherry, adding the- egg last. Serve on a dish with pieces of coral and par-
14 Exchange Cook Book.
sley for decoration, or in boxes with the coral and parsley on top. The canned lobster will do when the fresh cannot be obtained.— ilfns. T. S. Wood.
C^REAMED OYSTERS.
One quart of oysters, one pint of cream, one tablespoont'ul of butter, one tal)lespoonful of flour, one slice of onion, one half teaspoonful of salt, one fourth teaspoonful of white pepper. Wash the oysters, remove all bits of shell, strain the liquor, cook the oysters in it until ruffled. Scald the cream, add mace and slice of onion, skim the oysters, drain the liquor from them. If cream is rich, no butter is needed. Put butter and flour together into saucepan, cook until smooth and frothy, add a little cream at a time; boiling, stirring constantly until smooth, when add oysters. — Mrs. Thos. D. Logan.