Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Eggs | 1 large egg (50g) | 78 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Coffee | 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
- 2 spoonfuls of butter
- a cupful of canned mushrooms
- a piece of butter in a sauce pan
- 2 coffee cups of dry bread crumbs
- 6 fresh eggs 20 minutes
- 26 frkdonia cook book
- 2 good table- spoonfuls of the white sauce
- 2 hard boiled eggs
- salt
- white pepper
- black pepper
Directions
Graded Cook Book. 2 coffee cups of dry bread crumbs. Yi teacup of butter. I tablespoonful of parsley or sage. I teaspoonful of salt. I teaspoonful of black pepper.
Oysters, celery, onion, or any desired flavor can be used in the dressing instead of sage.
ROYAI. SCALLOP.
Mrs. Sarah Cutler. Boil a chicken tender, bone and chop fine. Add ^ of a cupful of canned mushrooms, after they have been boiled; drain and chop fine. Boil 6 fresh eggs 20 minutes; then drop into cold water, to prevent the yolks from turning dark. While the eggs are boiling, prepare the sauce : Put into a double boiler i pint of sweet milk. Let it get boiling hot. Put into a sauce pan 2 spoonfuls of butter; when hot gradually smooth it with flour; then add the hot milk, yi teaspoonful of salt and a salt spoon of white pepper. Cook a few minutes. Prepare i cupful of fine cracker crumbs, to
Something modern— Virot's Extracts.
26 FRKDONIA COOK BOOK.
which add }( cup of melted butter or thick cream. Separate the yolks and whites of the boiled eggs; chop the whites fine and rub the yolks through a sieve. Now well butter a scallop dish; put a layer of crumbs over the bottom, then a layer of whites of eggs. Cover these with 2 good table- spoonfuls of the white sauce; then same of the minced meat and the mushrooms, building up until all the materials prepared have been used, covering the top with cracker crumbs. Bake a good brown. Serve hot in the dish in which it has been cooked.
CHICKEN PII.I.AU.
Mrs. Wjn. Shelton.
Boil a good sized fowl until tender, keeping covered with water, salted. Remove chicken from liquor, and season with black pepper and curry powder to taste. Clean and wash as much rice as desired; add to the liquor and stir constantly until most of the liquor is absorbed. Set on the back of stove and stir occasionally. Reserve a little of the liquor to make ^<g<g sauce for the chicken, as follows : Put a piece of butter in a sauce pan and stir in flour until smooth, then add the liquor; boil until it thickens. Then slice I or 2 hard boiled eggs, to put over chicken.