Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Horseradish | not in our table | 0 |
| 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
- 1 handful of salt
- 1 quart of vinegar
- 1 pint of port wine
- 2 quarts of water
- 1/2 pint of white stock
- 1/2 pint of cream
- 1 pint of new milk
- 1-1/2 pint of milk
- a small piece of horseradish
- 20 shalots
- 1/2 sieve of walnut-shells
- 1 dessertspoonful of flour
- 2 small onions
- 1 carrot
- 1 strip of lemon-peel
- 1 small blade of pounded mace
- one boil
- vinegar
- salt
- cayenne
- mace
Directions
535. INGREDIENTS.--100 walnuts, 1 handful of salt, 1 quart of vinegar, 1/4 oz. of mace, 1/4 oz. of nutmeg, 1/4 oz. of cloves, 1/4 oz. of ginger, 1/4 oz. of whole black pepper, a small piece of horseradish, 20 shalots, 1/4 lb. of anchovies, 1 pint of port wine.
_Mode_.--Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar, let them stand 8 days, stirring every day; then drain the liquor from them, and boil it, with the above ingredients, for about 1/2 hour. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks.
_Time_.--1/2 hour.
_Seasonable_.--Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.
536. INGREDIENTS.--1/2 sieve of walnut-shells, 2 quarts of water, salt, 1/2 lb. of shalots, 1 oz. of cloves, 1 oz. of mace, 1 oz. of whole pepper, 1 oz. of garlic.
_Mode_.--Put the walnut-shells into a pan, with the water, and a large quantity of salt; let them stand for 10 days, then break the shells up in the water, and let it drain through a sieve, putting a heavy weight on the top to express the juice; place it on the fire, and remove all scum that may arise. Now boil the liquor with the shalots, cloves, mace, pepper, and garlic, and let all simmer till the shalots sink; then put the liquor into a pan, and, when cold, bottle, and cork closely. It should stand 6 months before using: should it ferment during that time, it must be again boiled and skimmed.
_Time_.--About 3/4 hour.
_Seasonable_ in September, when the walnut-shells are obtainable.
THE WALNUT.--This nut is a native of Persia, and was introduced into England from France. As a pickle, it is much used in the green state; and grated walnuts in Spain are much employed, both in tarts and other dishes. On the continent it is occasionally employed as a substitute for olive oil in cooking; but it is apt, under such circumstances, to become rancid. The matter which remains after the oil is extracted is considered highly nutritious for poultry. It is called _mare_, and in Switzerland is eaten under the name of _pain amer_ by the poor. The oil is frequently manufactured into a kind of soap, and the leaves and green husks yield an extract, which, as a brown dye, is used to stain hair, wool, and wood.
WHITE SAUCE (Good).
537. INGREDIENTS.--1/2 pint of white stock (No. 107), 1/2 pint of cream, 1 dessertspoonful of flour, salt to taste.
_Mode_.--Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.
_Time_.--10 minutes. _Average cost_, 1s.
_Sufficient_ for a pair of fowls.
_Seasonable_ at any time.
WHITE SAUCE, made without Meat.
538. INGREDIENTS.--2 oz. of butter, 2 small onions, 1 carrot, 1/2 a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste.
_Mode_.--Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve.
_Time_.--1/4 hour. _Average cost_, 5d.
_Sufficient_ for a pair of fowls.
_Seasonable_ at any time.
WHITE SAUCE (a very Simple and Inexpensive Method).
539. INGREDIENTS.--1-1/2 pint of milk, 1-1/2 oz. of rice, 1 strip of lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste.
_Mode_.--Boil the milk with the lemon-peel and rice until the latter is perfectly tender, then take out the lemon-peel and pound the milk and rice together; put it back into the stewpan to warm, add the mace and seasoning, give it one boil, and serve. This sauce should be of the consistency of thick cream.
_Time_.--About 1-1/2 hour to boil the rice.
_Average cost_, 4d.
_Sufficient_ for a pair of fowls.
_Seasonable_ at any time.