Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 3 yolks of eggs
- 4 whites of eggs
- 1 dessertspoon vinegar
- 1 dessertspoon worcester sauce
- 1 dessertspoon anchovy sauce
- 1 dessert- spoon of anchovy essence
- 10 mintues
- one side
- salt
- pepper
Directions
J tin lobster.
1£ oz. butter.
1J oz. flour, s? pint milk.
3 yolks of eggs.
4 whites of eggs.
1 dessertspoon vinegar.
1 dessertspoon Worcester sauce. 1 dessertspoon anchovy sauce, pepper, salt, cayenne, lemon juice.
Make a white sauce with butter, flour, and milk ; cook well ; add half the sauce to the finely-chopped lobster, yolks of eggs, flavouring salt and pepper ; add stiffly-beaten whites ; pour into well-greased plain tin with paper outside and above the tin ; steam one hour.
Serve with Anchovy Sauce.
J the above sauce, salt and pepper.
some more milk and 1 dessert- spoon of anchovy essence.
HOME 11ECIPE BOOK
MACKEREL (to Broil).
mackerel pepper and salt,
a little flour. egg and bread-crumb.
Cut off the heads and fins, split and take out the bone ; wipe dry, and coat them lightly with flour seasoned with pepper and salt. Then egg and bread-crumb the fish and cook on a hot, well-greased gridiron over a clear fire ; serve on dish paper very hot. Time, 7 to 10 mintues, and must be turned frequently.
MACKEREL (to Fry).
Take off the heads and clean the fish, roll in a little flour seasoned with pepper and salt, and fry in a pan over a clear fire in about two inches deep of smoking hot fat ; brown on one side, and then turn with a fish slice and brown on the other. It will prevent the fish sticking if you score the skin lightly across two or three times before flouring. Time to cook, about ten minutes, according to size.