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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Mace | 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
- 2 dinner plates all over
- 1 calf's foot 1 pint of milk *1 pint of w'ater 1 blade of mace £ lemon 1 onion
- 1 pint of milk *1 pint of w'ater 1 blade of mace £ lemon 1 onion a little ce
- 1 pint of w'ater 1 blade of mace £ lemon 1 onion a little celery £ teacupful
- 1 blade of mace £ lemon 1 onion a little celery £ teacupful of cream clean
- 1 onion a little celery £ teacupful of cream clean the foot well
Directions
Only use very delicate fish for invalids — whiting or sole. Butter 2 dinner plates all over; put the whiting or the fillets of sole on one ; cover it over with the other plate ; put them over a saucepan of boiling water for 20 minutes. The steam will cook the fish in the most delicate manner possible.
Note. — If the fish is not prepared, clean it very carefully, and remove the skin and wash it before using it. A little white sauce made with cornflour, and nicely flavoured, may accompany above.
STEWED CALF’S FOOT.'
1 calf’s foot 1 pint of milk *1 pint of w'ater 1 blade of mace
£ lemon 1 onion
A little celery £ teacupful of cream
Clean the foot well, and bake or stew it for 3 or 4 hours in the milk and water, with all the other ingredients named except the cream. The onion and celery can be omitted if not approved. The cream should be stirred in just before serving.