Estimated Nutrition (whole recipe, rough)
Counts 20 of 24 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Radish | 1/2 cup (58g) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Horse | not in our table | 0 |
| Water | 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
- one pint oysters
- 2 tablespoon fuls butter
- 1 tablespoonful flour
- 2 ounces of butter
- one pint of stewed tomatoes
- 1 sprig pars- ley
- one tablespoonful of grated horse radish
- 1 teaspoonful of made mustard
- 4 tablespoonfuls of vinegar
- 1 teaspoonful of powdered sugar
- one quart of cranberries
- 1 pint of boiling water
- 2 cupfuls of sugar
- 2 tablespoonfuls of flour
- 97 pint of water
- one-third pint of cream
- 2 ounces butter
- 1 teaspoonful of flour
- one-half pint of milk
- 1 tablespoonful of flour
- a tablespoonful of flour
- a tablespoonful of vine- gar
- an ounce of dried currants
- a pint of hot water
- 95 oyster sauce
- 1 teacupful milk
- 1 teacupful of water
- 3 well beaten eggs
- 4 eggs
- 2 heaping tablespoon fuls of bread crumbs
- 6 whole cloves
- 3 level teaspoonfuls cottolene
- 1 small onion
- 1 bay leaf
- 1 blade mace
- ten minues
- seven min- utes
- 3 boiled onions
- 99 memoranda
- cayenne
- nutmeg
- pepper
- salt
- cloves
- bay leaf
- mace
- lemon juice
Directions
H. S. HAIGHT,
GROGRR, ^Headquarters for Holiday Goods. #
Established 1876. Cor. nth and S Streets, N. W.
THE UNIVERSAL COOK-BOOK. 95
Oyster Sauce.
("Marion Harlan d.")
One pint oysters ; half a lemon ; 2 tablespoon fuls butter ; 1 tablespoonful flour; 1 teacupful milk or cream; cayenne and nutmeg to taste.
Stew the oysters in their own liquor five minutes, and add the milk. When this boils, strain the liquor and return to the sauce- pan. Thicken with the flour when you have wet it with cold water; stir it well in ; put in the butter, next the cayenne (if you like it), boil one minute ; squeeze in the lemon juice, shake it around well, and pour out.
Or, drain the oysters dry without cooking at all ; make the sauce with the liquor and other ingredients just named. Chop the raw oysters, and stir in when you do the butter ; boil five minutes, and pour into the tureen. Some put in the oysters whole, considering that the sauce is handsomer than when they are chopped.
Oyster sauce is used for boiled halibut, cod, and other fish, for boiled turkey, chickens, and white meats generally.
Roman Sauce.
(Mrs. Parker.)
Put 1 teacupful of water and 1 of milk on the fire to scaid • stir in a tablespoonful of flour and 3 well beaten eggs. Season with pepper and salt, 2 ounces of butter and a tablespoonful of vine- gar. Boil 4 eggs, slice and lay over the dish. Serve with boiled tongue, beef, venison or fish.
Currant Sauce for Venison.
(Juliet Corson.)
Half an hour before the venison is done pick over an ounce of dried currants, wash them well, put them over the fire in half a pint of hot water, and boil them for fifteen minutes ; then add to them 2 heaping tablespoon fuls of bread crumbs, 1 of butter, a
96 THE UNIVERSAL COOK-BOOK.
palatable seasoning of salt and pepper, and 6 whole cloves, and boil the sauce gently ; just before serving it add a glass of port wine.
Tomato Sauce.
(Mrs. Rorer.)
One pint of stewed tomatoes ; i tablespoonful flour ; 3 level teaspoonfuls Cottolene ; 1 small onion ; 1 bay leaf ; 1 sprig pars- ley ; 1 blade mace ; salt and pepper to taste.
Put the tomatoes on the fire with the onion, bay leaf, parsley and mace, and simmer slowly for ten minues. Melt the Cotto- lene, add it to the flour ; mix until smooth. Press the tomatoes through a seive, add them to the Cottolene and flour, stir contin- ually until it boils, add salt and pepper, and it is ready to use.
This may be served with chops, fillet, or broiled steak.
English Sauce.
One tablespoonful of grated horse radish ; 1 teaspoonful of made mustard ; 4 tablespoonfuls of vinegar ; 1 teaspoonful of powdered sugar. Blend together and serve immediately. For cold or hot roast beef.
Cranberry Sauce.
(Mrs. C. W. F.)
One quart of cranberries ; 1 pint of boiling water ; 2 cupfuls of sugar. Wash the berries carefully, place them in a granite ket- tle, pour over them the boiling water, and cook for seven min- utes. Remove from the fire, pass through a colander, return to the kettle, add the sugar, cook for one minute, and turn out to cool.
Drawn Butter Sauce.
(Mrs. H. D. Bates.)
Put half a teacupful of butter in a saucepan and when melted add 2 tablespoonfuls of flour. Cook, but not brown, then add a
THE UNIVERSAL COOK-BOOK. 97
pint of water and stir until smooth. .Season with salt and pep- per. This sauce is a nice addition to boiled or baked fish.
White Sauce.
One-third pint of cream ; 2 ounces butter ; 1 teaspoonful of flour ; salt and pepper to taste ; a litle lemon juice. Put the but- ter in a saucepan, dredge in the flour and the other ingredients ; stir until they boil. The lemon is added when served. For boiled chicken.
Onion Sauce.
One-half pint of milk ; 1 tablespoonful of flour, heat with a lit- tle butter ; salt to taste. Chop 3 boiled onions, and then stir in. For roast mutton.
98 THE UNIVERSAL COOK-BOOK.
MEMORANDA.
THE UNIVERSAL COOK-BOOK. 99
MEMORANDA.
WESCOTT, WILCOX & HIESTON,
#M Estate anil Fire Insurance Apb,#
1907 Pennsylvania Ave., N. W.
WASHINGTON, D. C.
E. S. Wescott. W. R. Wilcox. W. Hieston.
RENT BRANCH,
# WESCOTT & WILCOX,* Real Estate Agents,
IRZEZtsTTIILTa- -A- SPECIALTY,
1907 Pennsylvania Avenne, N. W., WASHINGTON, D. C.
E. S. WESCOTT. W. R. WILCOX.