Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lobster | 100g cooked | 98 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 pint milk thickened
- one cup chopped lobster
- one cup scalded milk
- two tablespoons flour
- one saltspoon of dry mustard
- one saltspoon of salt
Directions
Boil sweet breads twenty minutes, remove the skin, and tough fibre. Make cream sauce of one pint milk thickened with tablespoon of flour when boiling, and a little butter and salt. Cut the sweet breads into dice and add to the boiling sauce, boil a minute and serve on pieces of toast.
MIvSS M. K. BARNES.
CROQUETTES.
One cup chopped lobster or chicken, one saltspoon of dry mustard, one saltspoon of salt, a little pepper. Make white sauce as follows: One cup scalded milk, tw^o tablespoons butter, two tablespoons flour. Stir butter and flour 'till smooth. Add hot milk and chopped meat. When cool roll a large spoon of the mixture in cracker or bread crumbs, then in beaten ^gg^ then in crumbs again. Fry in hot fat until brown.
MRS. I. B. LOWELL.