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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- three ounces of dried
- two tablespoonfuls of rich cream
- a cup of rich milk
- three eggs light
- three heaping tablespoonfuls of walnut meats chopped fine
- four large
- two heaping tablespoonfuls of chopped walnuts
- salt
- pepper
Directions
Put over the fire in a saucepan three-quarters of a cup of rich milk and three ounces of butter, let them come to a boil, then add three ounces of dried and sifted bread crumbs and an even tablespoonful of flour. Let it cook, stirring all the time until it is a smooth paste and detaches itself from the sides of the pan, remove from the fire and set it aside to cool. When cold beat three eggs light, stir in a little at a time, beating well until the mixture is smooth and all the beaten egg used, then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of walnut meats chopped fine, two tablespoonfuls of rich cream, and salt and pepper to taste. Take four large, fine celeriac roots, clean, scrub and scrape them. Cut off a slice from the top of each to make a cover, then with an apple corer remove the inside, taking care not to pierce the root, leave a shell a quarter of an inch thick. Fill each with the dressing, leaving fully half an inch at the top for it to swell. Place the cover on each, tie well the roots to prevent breaking in the cooking, stand them in a saucepan with water to reach not quite to the top of the roots, and put in all the celeriac removed from the roots, boil gently until tender--about an hour--adding boiling water from time to time as it evaporates. When they are tender take them out of the water and put them aside, keeping them hot. Strain the water they were boiled in, form what is left from the stuffing into small cylinders, boil five minutes in the strained stock, take them out and put with the roots to keep warm. Then take a generous tablespoonful of butter, an even tablespoonful of flour, brown them together in a spider, add two heaping tablespoonfuls of chopped walnuts and let them brown a little, then stir in gradually the stock the roots were boiled in and cook until it thickens. Arrange the roots in the center of the platter, the cylinders around them and pour the sauce over all. Garnish with parsley, putting a tiny sprig of