Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 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 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- two ounces of butter
- a small stick of cinnamon
- a pint of vegetable stock
- a pint of good butter sauce
- a tablespoonful of tarragon vinegar
- a pint of butter sauce a bright green
- a pound of dried cherries
- a small saltspoonful of powdered cinnamon
- a pint of water
- six large onions
- 51 from the effects of brandy-pawnee than to the simple taste of the vegetaria
- two yolks of eggs
- one has a good garden
- six hard-boiled eggs into little pieces
- pepper
- salt
- nutmeg
- vinegar
- lemon juice
Directions
butter ] fry them very gently, till they begin to turn colour, then rub them through a wire sieve ; moisten the pulp with a little butter sauce; add a little pepper, salt, and grated nutmeg and vinegar to taste.
Currant Sauce (Red).— Put a couple of tablespoonfuls of red currant jelly into a small stew-pan, with half a dozen cloves, a small stick of cinnamon, and the rind of an orange. ^ Moisten with a little water, or still better, a little claret, strain it off, and add the juice of the orange.
Currant Sauce (Black).— Proceed exactly as in the above recipe, substituting black currant jelly for red.
Curry Sauce.— Take six large onions, peel them, cut them up into small pieces, and fry them in a frying-pan in about two ounces of butter. As soon as the onions begin to change colour, take a small carrot and cut it up into little pieces, and a sour apple. When the onions, etc., are fried a nice brown, add about a pint of vegetable stock or water and let the whole simmer till the vegetables are quite tender, then add a tea- spoonful of Captain White's curry paste and a dessertspoonful of curry powder ; now rub the whole through a wire sieve, and take care that all the vegetables go through. It is rather troublesome, but will repay you, as good curry sauce cannot be made without. The curry sauce should be sufficiently thick owing to the vegetables being rubbed through the wire sieve. Should therefore the onions be small, less water or stock had better be added. Curry sauce could be thickened with a little brown roux, but it takes away from the flavour of the curry. A few bay-leaves may be added to the sauce and served up whole in whatever is curried. For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice.
There are many varieties of curry. In India fresh man- goes take the part of our sour apples. Some persons add grated cocoanut to curry, and it is well worth a trial, although on the P. and O. boats the Indian curry-cook mixes the curry fresh every day and uses cocoanut oil for the purpose. In some parts of India it is customary to serve up whole chillies in the curry, but this would be better adapted to a stomach suffering
from the effects of brandy-pawnee than to the simple taste of the vegetarian.
Dutch Sauce. — This is very similar to Allemande Sauce. Take half a pint of good butter sauce, make it thoroughly hot, add two yolks of eggs, taking care that they do not curdle, a little pepper and salt, a suspicion of nutmeg, and about a tablespoonful of tarragon vinegar. Some persons instead of using tarragon vinegar add a little lemon juice, say the half of a fresh lemon to this quantity, and half a dozen fresh tarragon leaves, blanched — that is, dipped for a few seconds in boiling water — and then chopped very fine. The tarragon vinegar is much the simplest, as it is very difficult to get fresh tarragon leaves unless one has a good garden or lives near Covent Garden Market.
Dutch Sauce (Green). — Proceed exactly as above and colour the sauce a bright green with a little spinach extract (vege- table colouring, sold in bottles by all grocers).
Egg Sauce. — Take half a dozen eggs, put them in a sauce- pan with sufficient cold water to cover them. Put them on the fire and let them boil for ten minutes after the water boils. Take them out and put them into cold water and let them stand for ten minutes, when the shells can be removed ; then cut up the six hard-boiled eggs into little pieces, add sufficient butter sauce to moisten them, make the whole hot, and serve.
ISr.B. — Inexperienced cooks often think that hard-boiled eggs are bad when they are not, owing to their often having a tinge of green colour round the outside of the yolk and to their emitting a peculiar smell when the shells are first removed while hot. All eggs contain a small quantity of sulphuretted hydrogen.
Fennel Sauce. — Blanch and chop up sufficient fennel to colour half a pint of butter sauce a bright green, add a little pepper, salt, and lemon juice, and serve.
German Sweet Sauce. — Take a quarter of a pound of dried cherries, a small saltspoonful of powdered cinnamon, and a few strips of lemon peel, and put them in a small saucepan with about a quarter of a pint of water, or still better, claret, if wine is allowed, and let them simmer on the fire gently for about half an hour ; then rub the cherries through a wire