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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- six ounces of flour
- four ounces of rice in cold water
- two ounces of sugar
- four ounces of sugar
- two tablespoonfuls of your paste
- two ounces of raisins
- two ounces of almonds
- six ounces of sugar
- three ounces of currants
- six ounces of powdered sugar
- three wineglasses of sherry
- a pound of peach marmalade
- a pound of sugar
- a teaspoonful of soda
- a pint of water
- a pint of milk
- a pound of apricots
- a pinch of salt
- a gill of milk
- a small piece of butter in a frying-pan
- a pound of baba
- an ounce of citron
- a pound of bread- crumbs in cold milk
- an ounce of citron cut in very small pieces
- a spoonful of corn starch in a saucepan on the fire
- three quarters of a pound of peach marmalade
- twelve eggs from the whites
- eight bananas in two
- three eggs
- two eggs
- two wine- glasses of water in a saucepan on the fire
- one side
- ten eggs into half a pint of milk
- six eggs
- eight well-beaten eggs
- salt
Directions
above mixture. Heat three quarters of a pound of peach marmalade, to which add a little water. Place your omelette in a circle on a dish, pouring your marmalade in the center, and serve very hot.
523. Omelette Souffle. Separate the yolks of twelve eggs from the whites. Put the yolks of five in a deep dish, with half a pound of sugar, a tea- spoonful of extract of vanilla, and beat all together for ten minutes with a wooden spoon. Put the whites of your eggs in a large bowl, and with an egg- beater beat them very stiff, then mix them with your yolks and sugar. Butter a dish, into which pour the above, send to a moderate oven for about twelve minutes, sprinkle some sugar on top, and serve instantly.
524. Fried Bananas. Cut eight bananas in two, through their length, dip them in a paste com- posed of three eggs, six ounces of flour, well mixed together, and a little water, so as to make a smooth, soft, and rather liquid paste, but sufficiently solid to adhere to your bananas. Add a teaspoonful of soda, and mix thoroughly with your paste, then fry your bananas in hot lard, and, when colored a bright yellow, drain them, sprinkle them with powdered sugar, and serve.
525. Rice Croquettes. Wash four ounces of rice in cold water, which put in a saucepan on the fire, with a pint of water, and boil ten minutes, then put in cold water for a moment. Put your rice back again on the fire, with a pint of milk, a little grated orange and lemon peel, and two ounces of sugar.
DESSERTS AND CAKES
Boil gently forty minutes. Let it become perfectly cold, then form it into croquettes, beat up two eggs, in which dip your croquettes. Roll them in bread- crumbs, fry them in very hot lard, and, when your croquettes are a bright yellow, drain them, sprinkle them with sugar, and serve. You may also serve them with an apricot sauce made in the following manner: Put four ounces of sugar and two wine- glasses of water in a saucepan on the fire ; when the sugar is melted, add half a pound of apricots, boil for a moment, press through a sieve, heat again on the fire, and serve. You may flavor with vanilla, maraschino, kirch, or any liqueur you wish.
526. French Pancakes. Put in a bowl six ounces of flour, with three eggs, and a pinch of salt. Stir well together with a wooden spoon until your paste is smooth, adding a gill of milk. Put a small piece of butter in a frying-pan, and, when melted, put into it about two tablespoonfuls of your paste ; when colored on one side, turn it on the other, and continue in the same manner until your paste is all used. Put them on a dish, fill them with currant jelly, or jam, roll them up, and powder them with sugar. Heat a poker or slender piece of iron red hot, lay it lightly for a second on each pancake, mak- ing several stripes across the pancake, and serve hot.
527. Cabinet Pudding. Soak in milk half a pound of baba (Art. 545), brioche (Art. 594), or sponge cake (Art. 567). Remove the stems and the seeds of two ounces of raisins, chop half an ounce of citron, blanch and chop two ounces of almonds, and
176 FRENCH DISHES.
add six ounces of sugar. Mix all together and place in a buttered mold. Stir ten eggs into half a pint of milk, which pour into your mold. Put into a sauce- pan on the fire some water, about two inches deep, place in it your mold, which cover, and send to the oven for about an hour, or until firm enough to turn out of the mold. Serve with the following sauce : Put in a saucepan on the fire half a pint of milk, the yolks of six eggs, four ounces of sugar, and a tea- spoonful of extract of vanilla. Stir it well until it be- gins to thicken. Pour it over your pudding, and serve. 528. Bread Pudding. Soak a pound of bread- crumbs in cold milk, divide it in small pieces, so as not to form a solid lump, and add three ounces of currants, and the same of raisins, from which you have removed the seeds, the grated peel of an orange, an ounce of citron cut in very small pieces, six ounces of powdered sugar, eight well-beaten eggs, and half a pint of milk. Mix all well together. Pour into a buttered mold, which place in a saucepan, which you have filled with water the height of your mold. Boil about two hours, or until thoroughly done, of which you may judge by slipping the point of a knife in your pudding, and, if it comes out dry, the pudding is sufficiently cooked. Turn it out of the mold, and serve with the following sauce : Put a spoonful of corn starch in a saucepan on the fire, mix with it half a glass of water, four ounces of sugar, and the thin outside peel of a lemon, stir un- til boiling, then add three wineglasses of sherry, brandy, or rum.