Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 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 fresh mushrooms
- a large bunch of celery very clean
- a pint of cream
- a small piece of butter rolled in flour
- a piece of fried bread first buttered -- then toasted brown
- 93 add half a pint of cream
- two eggs beat very well -- keep stirring it till it boils up
- mace
- nutmeg
- salt
Directions
WASH and pare a large bunch of celery very clean, cut it into little bits, and boil it softly till it is tender;
THE VIRGINIA HOUSEWIFE. 93
add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour; then boil it gently. This is a good sauce for roasted or boiled fowls, tnr- keys, partridges, or any other game.
MUSHROOM SAUCE.*
CLEAN and wash one quart of fresh mushrooms, cut them in two, and put them into a stew-pan, with a little salt, a blade of mace, and a little butter; stew them gently for half an hour, and then add half a pint of cream, and the yejks of two eggs beat very well — keep stirring it till it boils up. Put it over the fowls or turkies — or you may put it on a dish with a piece of fried bread first buttered — then toasted brown, and just dipped into boiling water. This is very good sauce for white fowls of all kinds.