Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- three ounces of butter in a saucepan on the fire
- three ounces of dried
- a cup of milk
- a teaspoonful of sugar
- three eggs
- one heaping tablespoonful of chopped walnut meats
- one side to keep hot
- salt
- pepper
Directions
Put three-quarters of a cup of milk and three ounces of butter in a saucepan on the fire. When it boils stir in three ounces of dried and rolled bread crumbs and a slightly heaping tablespoonful of flour, and half a teaspoonful of sugar. Let it cook until it no longer adheres to the pan, then remove from the fire. When it is cool, add three eggs, one at a time, beating until smooth, then add one heaping tablespoonful of chopped walnut meats, salt and pepper to taste, and a few drops of onion juice. Make into flat cakes, a little less than half an inch thick, like sausage cakes, dip them in flour, put them into a saucepan of boiling salted water and cook for three or four minutes. Take them up, drain them from the water, dip in flour again, and brown them in hot butter in a spider. Set them one side to keep hot. In another spider make a sauce. Put in a heaping tablespoonful of flour, a generous heaping tablespoonful of butter, and a heaping tablespoonful of chopped walnut meats, let them all brown nicely together, then stir in a vegetable stock that has been strained until the gravy is as thick as cream.