Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 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
- two ounces of grated cheese
- four slices of bread
- a pound of macaroni in hot water
- a pound of butter
- a gill of cream
- a spoonful of chopped parsley
- 52 family receipt book
- six eggs very light
- two tablo- spoonsful of cream
- six eggs separately
- four eggs in muffin rings to retain their shape
- 53 croquettes of sweet-breads
- six sweet-breads
- two mi- mutes will answer
- ten mi- nutes
- butter the size of a walnut
- pepper
- salt
- mustard
- parsley
- cayenne
- nutmeg
Directions
Boil half a pound of macaroni in hot water, and when done cut it into pieces ; put it into a pan with
52 FAMILY RECEIPT BOOK.
a quarter of a pound of butter, two ounces of grated cheese, and half a gill of cream ; add a little pepper, salt and mustard ; shake it over the fire until well mixed and quite hot ; dish it, and garnish with pieces of puff paste cut in diamonds.
OMELETTE WITH CHEESE. Beat six eggs very light ; add to them two tablo- spoonsful of cream, butter the size of a walnut, a spoonful of chopped parsley, some pepper and salt, two ounces of grated cheese ; beat all well together, and pour into a pan in which butter is melting ; let it cook until a light brown ; then fold up and dish for the table. Shake the pan while the omelet is doing.
OMELETTE WITH OYSTEES. Beat six eggs separately, very light ; add to the yolks a little mustard, cayenne pepper and salt; mix this with the whites ; pour it into a pan in which butter is melting, and cook till a light brown. Be- fore folding, have a few nicely scolloped oysters and lay between ; shake the pan about till the omelet is done.
EGa TOAST. Toast four slices of bread, a light brown ; butter them well, and sprinkle on a little salt. Poach four eggs in muffin rings to retain their shape ; place one on each slice of toast, and send to the table.
FAMILY RECEIPT BOOK. 53
CROQUETTES OF SWEET-BREADS. Take six sweet-breads, and after being well washed stew them until done ; when cold cut them into small pieces ; season with pepper, salt, a grated nutmeg, and a little mushroom catsup ; stir them over the fire a few minutes ; then spread them on a dish to cool ; the croquettes must then be shaped ; rolled in egg and bread crumbs, and fried in lard.
TO BOIL EGGS. Boiling eggs depends upon the person for whom you cook. Two minutes and a half will boil to suit most persons : if you want them very soft, two mi- mutes will answer. If hard, they will take ten mi- nutes.