Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
| Liquor | not in our table | 0 |
| Macaroni | 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 pint of milk
- 2 pints of water
- 1/2 pint of milk
- 1/2 pint of veal
- 4 tablespoonfuls of cream
- 2 tablespoonfuls of the liquor the macaroni was boiled
- 1/2 pint of brown gravy
- a piece of butter one-sixth of the weight of the cheese
- a small piece of butter mixed
- a pint of good brown gravy
- 4 persons
- 1 egg
- one person
- 7 persons
- 2 eggs
- pepper
- salt
Directions
(_An excellent Recipe_.)
1644. INGREDIENTS.--Eggs, cheese, butter, pepper and salt.
_Mode_.--Take the same number of eggs as there are guests; weigh the eggs in the shell, allow a third of their weight in Gruyère cheese, and a piece of butter one-sixth of the weight of the cheese. Break the eggs into a basin, beat them well; add the cheese, which should be grated, and the butter, which should be broken into small pieces. Stir these ingredients together with a wooden spoon; put the mixture into a lined saucepan, place it over the fire, and stir until the substance is thick and soft. Put in a little salt, according to the age of the cheese, and a good sprinkling of pepper, and serve the fondue on a very hot silver or metal plate. Do not allow the fondue to remain on the fire after the mixture is set, as, if it boils, it will be entirely spoiled. Brillat Savarin recommends that some choice Burgundy should he handed round with this dish. We have given this recipe exactly as he recommends it to be made; but we have tried it with good Cheshire cheese, and found it answer remarkably well.
_Time_.--About 4 minutes to set the mixture.
_Average cost_ for 4 persons, 10d.
_Sufficient_.--Allow 1 egg, with the other ingredients in proportion, for one person.
_Seasonable_ at any time.
MACARONI, as usually served with the CHEESE COURSE.
1645. INGREDIENTS.--1/2 lb. of pipe macaroni, 1/4 lb. of butter, 6 oz. of Parmesan or Cheshire cheese, pepper and salt to taste, 1 pint of milk, 2 pints of water, bread crumbs.
_Mode_.--Put the milk and water into a saucepan with sufficient salt to flavour it; place it on the fire, and, when it boils quickly, drop in the macaroni. Keep the water boiling until it is quite tender; drain the macaroni, and put it into a deep dish. Have ready the grated cheese, either Parmesan or Cheshire; sprinkle it amongst the macaroni and some of the butter cut into small pieces, reserving some of the cheese for the top layer. Season with a little pepper, and cover the top layer of cheese with some very fine bread crumbs. Warm, without oiling, the remainder of the butter, and pour it gently over the bread crumbs. Place the dish before a bright fire to brown the crumbs; turn it once or twice, that it may be equally coloured, and serve very hot. The top of the macaroni may be browned with a salamander, which is even better than placing it before the fire, as the process is more expeditious; but it should never be browned in the oven, as the butter would oil, and so impart a very disagreeable flavour to the dish. In boiling the macaroni, let it be perfectly tender but firm, no part beginning to melt, and the form entirely preserved. It may be boiled in plain water, with a little salt instead of using milk, but should then have a small piece of butter mixed with it.
_Time_.--1-1/2 to 1-3/4 hour to boil the macaroni, 5 minutes to brown it before the fire.
_Average cost_, 1s. 6d.
_Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.
_Note_.--Riband macaroni may be dressed in the same manner, but does not require boiling so long a time.
1646. INGREDIENTS.--1/4 lb. of pipe or riband macaroni, 1/2 pint of milk, 1/2 pint of veal or beef gravy, the yolks of 2 eggs, 4 tablespoonfuls of cream, 3 oz. of grated Parmesan or Cheshire cheese, 1 oz. of butter.
_Mode_.--Wash the macaroni, and boil it in the gravy and milk until quite tender, without being broken. Drain it, and put it into rather a deep dish. Beat the yolks of the eggs with the cream and 2 tablespoonfuls of the liquor the macaroni was boiled in; make this sufficiently hot to thicken, but do not allow it to boil; pour it over the macaroni, over which sprinkle the grated cheese and the butter broken into small pieces; brown with a salamander, or before the fire, and serve.
_Time_.--1-1/2 to 1-3/4 hour to boil the macaroni, 5 minutes to thicken the eggs and cream, 5 minutes to brown.
_Average cost_, 1s. 2d.
_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.
1647. INGREDIENTS.--1/4 lb. of pipe macaroni, 1/2 pint of brown gravy No. 436, 6 oz. of grated Parmesan cheese.
_Mode_.--Wash the macaroni, and boil it in salt and water until quite tender; drain it, and put it into rather a deep dish. Have ready a pint of good brown gravy, pour it hot over the macaroni, and send it to table with grated Parmesan served on a separate dish. When the flavour is liked, a little pounded mace may be added to the water in which the macaroni is boiled; but this must always be sparingly added, as it will impart a very strong flavour.
_Time_.--1-1/2 to 1-3/4 hour to boil the macaroni.
_Average cost_, with the gravy and cheese, 1s. 3d.
_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.