Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- a small bunch of thyme
- 2 quarts
- 1 pint
- 2 blades
- 2 tablespoon- fuls
- 1 materials
- 3 table- spoonfuls
- 1 tablespoonful
- pepper
- salt
Directions
Materials. — White stock, 2 quarts ; milk, 1 pint ; onions, 2 ; mace, 2 blades ; cornflour, 2 tablespoon- fuls ; a small bunch of thyme, marjoram, and parsley, tied together ; pepper and salt.
Directions. — Stew the onions, mace, and herbs, in the stock for an hour. Strain the soup, mix the cornflour and milk evenly, and add it with pepper and salt to the cool soup. Bring it to the boil, and serve, with dice of bread, fried in deep fat.
BULLOCK’S HEART, ROASTED.
1 Materials. — A bullock’s heart ; bread-crumbs, 3 table- spoonfuls ; fat, 2 oz. ; chopped parsley, 1 tablespoonful ; pepper and salt.