Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 cream
- one side
- five eggs
- five whites to a stiif froth
Directions
Follow first the directions given in the recipe for broiled beefsteak for preparing the steak for cooking. Put over the fire a frying-pan, and let it get hot enough to sizz when the steak is put into it. Put the steak into the pan, set it over the hottest part of the fire and brown it as fast as possible, first on one side and then the other. When the steak is brown on both sides, move the frying-pan to where the steak can cook to the desired degree without burning. When the steak is done transfer it to a hot dish, season it with salt, pepper and butter, and serve it at once. A steak cooked in this way has all its juices preserved, and in some respects is nearly as good as a broiled steak. This method of cooking a beefsteak is
SUNDRIES. 315
often desirable, because an open, broiling fire is not always available.
PINEAPPLE PUDDING. (Fine.)
Line a dish with rich pastry, peel and grate a large pine- apple; weigh the pineapple after it is grated and allow an equal weight of sugar and half the weight of butter. Mix the butter and sugar to a cream, beat in the yolks of five eggs, then add the grated pineapple and half a pint of cream ; last of all, beat the five whites to a stiif froth, mix them lightly with the other ingredients, put the mixture into the pastry- lined dish, and bake the pudding in a moderate oven until the pastry »s done. Serve it hot.