Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 11 pints cold water
- 1 teaspoonful salt
- 1 tablespoon tarragon vinegar
- 1 tablespoonful brown sauce
- 2 small onions
- 5 allspice berries
- 8 white peppercorns
- 1 lemon
- 1 teacupful brown vinegar
- 2 eggs
- 2 bay leaves
- 1 shallot
- 1 yollt of eggs
Directions
1J oz. Cox’s instant powdered 11 pints cold water.
1 teaspoonful salt.
2 small onions.
5 allspice berries.
6 to 8 white peppercorns.
Rind and juice 1 lemon.
1 teacupful brown vinegar.
1 tablespoon tarragon vinegar.
small piece carrot, small piece celery or a pinch celery salt.
whites and shells 2 eggs.
J gill sherry.
Pinch cayenne pepper.
2 bay leaves.
Put all the ingredients into a jelly-pan (except the sherry) and whisk gentfy over the fire till boiling. Allow to boil up well and simmer for 10 minutes. Take it off the fire, put on the lid and let it settle for 8 or 10 minutes. Strain through a hot jelly-bag, put it through 2 or 3 times until it is clear and bright. Add the sherry, remove froth from the top and use as required. The proportion of Gelatine must be in- creased if the jelly is to be used to support anything solid.
CALF’S HEAD A LA DURALLE.
1 lb. cooked calf’s head. 1 tablespoonful brown sauce.
1 shallot. 1 yollt of eggs.
1 oz. butter. A few mushrooms chopped.
Fry minced shallot in butter; add mushroom, brown sauce, and yolk of egg. Let this mixture cool. Cut calf’s head into dice ; cover with this mixture, egg, and bread- crumb, and fry in boiling fat. Serve with brown sauce, and mushrooms in centre.