Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
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 fresh cream cheese
- one ounce of butter
- a slice of stale bread a quarter of an inch thick stamp out rounds
- a teaspoonful of made mustard
- 45 out thinly
- six fillets of anchovies freed from oil
- six capers
Directions
out thinly, cut it into inch ribbons three inches long, have ready a pan of boiling fat, drop the ribbons into it, fry till of a nice golden colour and crisp ; then drain, dry on a wire drainer, dust over with sifted sugar, and serve piled upon a hot napkin, sending round lemon and sugar.
4. Out of a slice of stale bread a quarter of an inch thick stamp out rounds with a two-inch cutter ; fry these a golden colour, and let them get cold after drying them in the mouth of ^IjJ'fZ'sts. the oven. Prepare a mixture as follows : Put into a mortar two ounces of fresh cream cheese, one ounce of butter, six fillets of anchovies freed from oil, six capers, a teaspoonful of made mustard, and a seasoning of salt and Nepaul pepper ; pound well, moistening with just enough ci'eam to bring the mixture to the consistency of jam, pass it through a hair sieve, spread it on the fried crotltes, smoothing the surfaces with a palette-knife dipped in warm water ; garnish the top of each with an olive farcie, and scatter some well-dried garden cress lightly over all.