Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Horse | 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
- one quart of white wine
- one pint of an- chovy liquor
- one pint of claret
- a handful of scraped horse radish
- a pound of butter
- six eggs
- one egg light
- four anchovies
- ten shallots
- four blades of mace
- twelve cloves
- twelve pepper corns
- two spoonsful will be sufficient
- pepper
- salt
- nutmeg
- parsley
Directions
BOIL six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg light, dip the hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover them well with this, and let them stand some time to dry — fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley.
90 THE VIRGINIA HOUSEWIFE.
FISH SAUCE, TO KEEP A YEAR. CHOP twenty-four anchovies, bones and all, ten shallots, a handful of scraped horse radish, four blades of mace, one quart of white wine, one pint of an- chovy liquor, one pint of claret, twelve cloves, and twelve pepper corns; boil them together till reduced to a quart, then strain it off into a bottle for use. Two spoonsful will be sufficient for a pound of butter.