Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Arrowroot | 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-half cupful sugar
- one-quarter cupful butter
- half pound of lean beef
- a pint of cold water
- a saltspoonful of salt
- a tablespoonful of mushroom ketchup
- a teaspoonful of arrowroot
- one egg
- one small onion
- 4 basin a litt! hot
- 1 which tter
- one epper
Directions
One-half cupful sugar, one-quarter cupful butter, or less, one egg. Flavouring, lemon of vanilla; table- spoonful of flour ; beat all together. Pour on boiling water just before serving the pudding, and_ stir thoroughly. Excellent, almost equal to custard.
DIRECTIONS RESPECTING GRAVIES,
Gravies may be made quite as good of the skirts of beef, and the kidney, as of any other meat, prepared in the same way. The shank-bones of mutton are a great improvement to the richness of gravy; but first soak them well, and scour them clean.
A GOOD BEEF GRAVY FOR POULTRY OR GAME,
Half pound of lean beef, half a pint of cold water, one small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom ketchup or Harvey's sauce: half a teaspoonful of arrowroot. Cut the beef into small pieces and put it and the water into a stewpan. Add the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy while stirring, add the Harvey's sauce and allow it just to cometothe boil. Strain into a tureen and serve very hot.
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SAUCES, GRAVIES, SALADS AND RELISHES, 105