Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 teaspoons of cornstarch
- 3 tablespoons of cream
- 3 tablespoons of whipped cream
- 1 dash of paprika
- a tablespoon of ham
- 4 eggs
- 1 saltspoon of salt
- 2 eggs
- pepper
- paprika
- lemon juice
- salt
Directions
Miss Althea Spellman.
i can of tomatoes. Tablespoon each of sugar
A tablespoon of ham or and salt,
bacon fryings. Pinch of pepper,
Boil 20 minutes, strain, put back on the fire, and thicken with 2 teaspoons of cornstarch.
HOLLANDAISE SAUCE No. i.
Mrs. Eugene Griffis.
Yolks of 4 eggs. y2 lb. butter,
i lemon. 3 tablespoons of cream.
Put the yolks of the eggs, lemon juice, and a small quantity of the butter in a sauce pan set in another sauce pan of hot water. Do not let the water in the lower pan boil. Stir this until it thickens, then add more butter, and keep on until all of the butter is worked in. If it gets too hot it will curdle. After removing from the stove, add 3 tablespoons of whipped cream. This improves the sauce. Serve with all kinds of fish, cauli- flower, artichokes, and asparagus.
HOLLANDAISE SAUCE No. 2.
Mrs. Edward Frechtling.
y2 cup butter. 1 saltspoon of salt.
Yolks of 2 eggs. 1 dash of paprika.
Juice of y2 lemon. y2 cup boiling water.
Rub the butter to a cream in a small bowl with a spoon. Add yolks, one at a time, and beat well ; then add lemon juice, salt, and paprika. About five minutes before serving add boil- ing water and place bowl in sauce pan of boiling water, and stir rapidly until it thickens like boiled custard.
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Oysters must be fresh and fat to be good. They are in season from September to May. The small ones, such as are sold by the quart, are good for soups, to escallop, and to cook generally. The large ones are for frying and grilling. The shell oysters are served raw or baked.