Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Meat | 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 quart of white haricot beans
- 1/4 pint of good brown gravy
- 2 bunches on the meat
- a pint of haricot beans well boiled
- 4 middling-sized onions
- 5 persons
- 2 lettuces
- pepper
- salt
Directions
1121. INGREDIENTS.--1 quart of white haricot beans, 4 middling-sized onions, 1/4 pint of good brown gravy, pepper and salt to taste, a little flour.
_Mode_.--Peel and mince the onions not too finely, and fry them in butter of a light brown colour; dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot.
_Time_.--From 2 to 2-1/2 hours to boil the beans; 5 minutes to fry the onions.
_Average cost_, 4d. per quart.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ in winter.
HORSERADISH.
1122. This root, scraped, is always served with hot roast beef, and is used for garnishing many kinds of boiled fish. Let the horseradish remain in cold water for an hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and the remainder use for garnishing the joint: it should be placed in tufts round the border of the dish, with 1 or 2 bunches on the meat.
_Average cost_, 2d. per stick.
_Seasonable_ from October to June.
THE HORSERADISH.--This belongs to the tribe _Alyssidae_, and is highly stimulant and exciting to the stomach. It has been recommended in chronic rheumatism, palsy, dropsical complaints, and in cases of enfeebled digestion. Its principal use, however, is as a condiment to promote appetite and excite the digestive organs. The horseradish contains sulphur to the extent of thirty per cent, in the number of its elements; and it is to the presence of this quality that the metal vessels in which the radish is sometimes distilled, are turned into a black colour. It is one of the most powerful excitants and antiscorbutics we have, and forms the basis of several medical preparations, in the form of wines, tinctures, and syrups.
1123. These form one of the principal ingredients to summer salads; should be nicely blanched, and be eaten young. They are seldom served in any other way, but may be stewed and sent to table in a good brown gravy flavoured with lemon-juice. In preparing them for a salad, carefully wash them free from dirt, pick off all the decayed and outer leaves, and dry them thoroughly by shaking them in a cloth. Cut off the stalks, and either halve or cut the lettuces into small pieces. The manner of cutting them up entirely depends on the salad for which they are intended. In France the lettuces are sometimes merely wiped with a cloth and not washed, the cooks there declaring that the act of washing them injuriously affects the pleasant crispness of the plant: in this case scrupulous attention must be paid to each leaf, and the grit thoroughly wiped away.
_Average cost_, when cheapest, 1d. each.
_Sufficient_.--Allow 2 lettuces for 4 or 5 persons.
_Seasonable_ from March to the end of August, but may be had all the year.
THE LETTUCE.--All the varieties of the garden lettuce have originated from the _Lactuca sativa_ of science, which has never yet been found in a wild state. Hence it may be concluded that it is merely another form of some species, changed through the effects of cultivation. In its young state, the lettuce forms a well-known and wholesome salad, containing a bland pellucid juice, with little taste or smell, and having a cooling and soothing influence on the system. This arises from the large quantities of water and mucilage it contains, and not from any narcotic principle which it is supposed to possess. During the period of flowering, it abounds in a peculiar milky juice, which flows from the stem when wounded, and which has been found to be possessed of decided medicinal properties.