Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | 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
- 1/2 pint of milk
- 1/2 teaspoonful of cornflour
- 1/2 teaspoonful of vanilla essence
- 1 tablespoonful of water
- 1/2 pint of both white
- 1 gill of water
- 1 teaspoonful of curry powder
- 3/4 pint of water until quite tender
- 1/2 pint of water
- 1 teaspoonful of allinson fine wheatmeal
- 2 tablespoonfuls of allinson fine wheatmeal
- a teaspoonful of cornflour
- a pinch of mint
- 1 bar of allinson chocolate
- 2 ozs
- 3 english onions
- 1 carrot
- 1 good cooking apple
- 1 dessertspoonful of allinson fine wheatmeal
- 1 onion
- 1 even teaspoonful of curry
- 1 english onion chopped fine
- 1 good tablespoonful of vinegar
- salt
- vinegar
- sage
Directions
1 bar of Allinson chocolate, 1/2 pint of milk, 1/2 teaspoonful of cornflour, 1/2 teaspoonful of vanilla essence. Melt the chocolate over the fire with 1 tablespoonful of water, add the milk, and stir well; when it boils add the cornflour and vanilla. Boil the sauce up, and serve.
CURRANT SAUCE (RED & WHITE).
1/2 pint of both white and red currants, 2 ozs. of sugar, 1 gill of water, 1/2 a teaspoonful of cornflour. Cook the ingredients for 10 minutes, rub the fruit through a sieve, re-heat it, and thicken the sauce with the cornflour. Serve hot or cold.
CURRY SAUCE (1).
3 English onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of curry powder, 1/2 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, salt to taste. Chop up the onions, carrot, and apple, and stew them in 3/4 pint of water until quite tender, adding the curry and salt. When quite soft rub the vegetables well through a sieve; brown the meal in the saucepan in the butter, add the sauce to this, and let it simmer for a few minutes; add a little more water if necessary.
CURRY SAUCE (2).
1 onion, 1 even teaspoonful of curry, 1/2 pint of water, 1/2 oz. of butter, 1 teaspoonful of Allinson fine wheatmeal, a little burnt sugar. Grate the onion into the water, add curry, butter, and salt, and let these ingredients cook a few minutes. Thicken the sauce with the meal, and colour with burnt sugar.
CURRY SAUCE (BROWN).
2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter (or oil), 1 teaspoonful of curry powder, 1 English onion chopped fine, 1 good tablespoonful of vinegar, a pinch of mint and sage, and salt to taste. Fry the onions in the butter until nearly brown, add the meal, and brown; add as much water as required to make the sauce the consistency of cream; add the curry, vinegar, and seasoning. Let the whole simmer for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it up, and serve.