Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Sauce | 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
- one teaspoon mustard
- half cup vinegar
- one cup grated horseradish
- eight cloves in one cup of stock ten minutes
- one teaspoon of salt
- two tablespoons of lemon juice
- one-quarter cup of pecans
- three tablespoonfuls of butter in a saucepan
- three tablespoonfuls of sifted flour
- three slices of onion
- two slices of carrot
- two sprigs of parsley
- a tablespoon of butter in a fryingpan
- a tablespoonful of worcester sauce
- a teaspoonful of nutmeg
- a teaspoonful of salt
- a pint of stock
- a cup of sweet cream
- 31 horseradish sauce
- two level tablespoons of flour until smooth
- two eggs in a small pan
- one saltspoon of pepper
- ten pepper-corns
- salt
- pepper
- mustard
- lemon juice
- nutmeg
- parsley
- thyme
- bay leaf
Directions
Horseradish Sauce. — Mix together one teaspoon mustard, half cup vinegar, a heaping tablespoon of sugar, one cup grated horseradish and a little salt.
Brown Sauce for Meats. — Put a tablespoon of butter in a fryingpan and slice an onion into it. When it browns, add teacup hot water, tablespoon Worcester sauce and juice of a lemon, salt and pepper to taste. Serve with croquettes.
Brown Sauce. — Slice a large onion and fry in butter till brown, then cover the onion with rich brown gravy which is left from roast beef, add mustard, salt and pepper, and if you like, a tablespoonful of Worcester sauce; let this boil up, and if too thick, thin it with a little stock or gravy, or even a little hot water with butter. Pour this when done through a fine sieve. Of course a larger quantity can be prepared at once than is mentioned here. — White House Cook Book.
Lemon Pecan Sauce for Meat. — Boil eight cloves in one cup of stock ten minutes. Remove cloves and cool stock. Mix part of stock with two level tablespoons of flour until smooth. Put the yolks of two eggs in a small pan and beat until creamy. Add all the stock, one teaspoon of salt and one saltspoon of pepper, two tablespoons of lemon juice and cook, stirring con- stantly until of the consistency of custard; or a double boiler may be used. Remove from the fire and add one-quarter cup of pecans.
Bechamel Sauce. — Put three tablespoonfuls of butter in a saucepan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt; beat all well together; then add to this three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mushrooms cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not burn; then strain through a sieve. Most excellent with roast veal, meats and fish. — St. Charles Hotel, New Orleans.