Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- three gills of broth
- three ounces of cooked ham trimmed in julienne-like shreds
- three pints of lukewarm water
- two tablespoonfuls of grated parmesan
- two tablespoonfuls of apricot jam
- an ounce of butter in a stew- pan
- an ounce of flour
- an ounce of la livour- celery
- a teaspoonful of dried herbs
- an ounce of salt
- an ounce of butter
- a gill of tomato conserve
- four hard- boiled eggs cut into slices
- eight apples the size of lawn-tennis balls will be wanted
- salt
- pepper
Directions
(December.')
(EufB dim k la mode de Caen.
"Dry curry."
Haricots k la LlToumaise.
Marmelade de poznmes.
1. Take a six-ounce Spanish onion, peel, divide it in halves, lay them on a board and cross-cut them in slices three-eighths of an inch thick, fjard-boiled Plunge these into boiling water for iive e^s, Caen minutes, then drain, spreading them out f"'^^i°"-
on a clean cloth. Melt an ounce of butter in a stew- pan, put in the blanched onions, stir over a low fire till soft but without browning them, then mix in half an ounce of flour and three gills of broth or milk, with a seasoning of salt, pepper, and mace ; stir gently over the fire for twenty minutes, then lay irt four hard- boiled eggs cut into slices, and three ounces of cooked ham trimmed in julienne-like shreds. Dish in a legumiere, garnished with sippets of fried bread.
2. Select any meat you like,, or a chicken, for this, and proceed as directed in the Appendix, marking the variation in the cooking to be fol- „_ lowed if it be desired to use cooked
meat. Rice should of course be served with this, and the usual chutneys, &c.
158 FIFTY LUNCHES.
3. Soak a pint measure of white haricots for twelve hours, then drain, put them into a stewpan with a yrr, f J thicli shcc of lean bacon, a four-ounce cot beans d onion cut into quarters, half an ounce of la Livour- celery, one of carrot sliced, and a muslin
bag containing a teaspoonful of dried herbs, season with a quarter of an ounce of salt and half that quantity of pepper. Cover with three pints of lukewarm water, and bring once to the boil, then- simmer gently until the beans are tender but not broken. Now, turning the beans out on a sieve, strain off the water into a bowl beneath it, pick out the muslin bag and other vegetables, and let the beans lie as they are till wanted. Next, having a roux ready in a stewpan made with an ounce of butter and an ounce of flour, stir in by degrees a pint of the water in which the beans were boiled ; boil, skim, and put into it two tablespoonfuls of grated Parmesan and a gill of tomato conserve or puree. Pass all through a hair sieve. Arrange the beans in a fire- proof china dish, moisten them with the sauce, dust over with grated Parmesan, dot a few pieces of butter over the surface, and push the dish into the oven, serving it as soon as it is thoroughly hot.
4. Eight apples the size of lawn-tennis balls will be wanted for this. Pare, quarter, and core them,
then mince them up, put the mince into ^/appilt^'^ a stewpan with the juice and zest of a
lemon, moisten it with just sufficient syriip to cover nicely, and stew the fruit gently until sufficiently soft to pass through the sieve. This
MARMALADE OF APPLES. 159
having been done, stir into it two tablespoonfuls of apricot jam and a liqueur-glass of kirsch, maras- chino, or any nice liqueur ; set this in the stewpan again, and reduce it over the fire, stirring continually until it becomes a stiff puree or marmalade. When this condition has been reached let it cool, and when cold arrange the puree in a dish in a dome-shape, using a palette-knife dipped in hot water to smooth its surface ; powder over then with finely sifted sugar, and garnish round with croutes of stale madeira cake which have been lightly fried in butter, cooled, and dusted with sugar. If liked, the surface of the sugar coating the dome may be glazed with a sala- mander or glazing-iron.