Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
| Mace | 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
- a bunch of mint
- 27 onion sauce
- mace
- pepper
- salt
Directions
Oyster sauce is made in the same manner, only putting the flour and butter into the oyster juice instead of water ; either cut the oysters in half or send to table whole; season with mace and whole pepper.
FAMILY RECEIPT BOOK. 27
ONION SAUCE. Take small wliite onions ; put them down to stew with a little water and salt; when nearly done, which will be in twenty minutes, drain off the water ; then add milk or cream ; let them simmer gently ; rub a little flour and butter on a plate, and stir in.
MINT SAUCE. Wash well a bunch of mint ; chop it up fine ; put it in your sauce dish with a little vinegar and sugar ; to be eaten with lamb.