Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| Bean | not in our table | 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
- 6 heads of endive
- 1 pint of broth
- 1 quart of white haricot beans
- 2 quarts of soft water
- 4 persons
- 1 heaped tablespoonful of salt
- 5 persons
- salt
- pepper
- nutmeg
Directions
1118. INGREDIENTS.--6 heads of endive, 1 pint of broth, 3 oz. of fresh butter; salt, pepper, and grated nutmeg to taste.
_Mode_.--Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot.
_Time_,--10 minutes to boil, 5 minutes to simmer in the broth.
_Average cost_, 1d. per head.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ from November to March.
TO BOIL HARICOTS BLANCS, or WHITE HARICOT BEANS.
1119. INGREDIENTS.--1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of butter, 1 heaped tablespoonful of salt.
_Mode_.--Put the beans into cold water, and let them soak from 2 to 4 hours, according to their age; then put them into cold water, salted in the above proportion, bring them to boil, and let them simmer very slowly until tender; pour the water away from them, let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. of butter and a seasoning of pepper and salt. Shake the beans about for a minute or two, and serve: do not stir them with a spoon, for fear of breaking them to pieces.
_Time_.--After the water boils, from 2 to 2-1/2 hours.
_Average cost_, 4d. per quart.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ in winter, when other vegetables are scarce.
_Note_.--Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing.
HARICOTS AND LENTILS.--Although these vegetables are not much used in this country, yet in France, and other Catholic countries, from their peculiar constituent properties, they form an excellent substitute for animal food during Lent and _maigre_ days. At the time of the prevalence of the Roman religion in this country, they were probably much more generally used than at present. As reformations are often carried beyond necessity, possibly lentils may have fallen into disuse, as an article of diet amongst Protestants, for fear the use of them might be considered a sign of popery.