Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- a pint of madeira wine
- four eggs beaten up
- cayenne
- pepper
- mace
- cloves
- nutmeg
- parsley
- thyme
- salt
Directions
Boil the head after being well cleaned until all the bones may be easily drawn out. Lay the pieces of meat on a dish and cut them into small pieces. Season with cayenne pepper, mace, cloves, nutmeg, parsley, onions, sweet marjoram and a little thyme, a small bit of each chopped up fine ; salt to taste. Lay some lumps of butter over it, and as much butter as will cover it. Then put it in the oven, and when baked tender take the meat out, adding half a pint of Madeira wine, a teacup of walnut catsup, and three or four eggs beaten up with butter to the gravy, which must then be thickened over the fire. Keep stirring it while thickening, and then pour it over the meat, which is now ready to be served.