Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Crab | 100g cooked | 97 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 milk
- 2 tablespoonfuls butter
- 1 tablespoonful flour
- 1/2 teaspoonful salt
- 1/4 teaspoonful red pepper
- one cupful of sherry
- 1/2 dozen crabs
- 4 eggs boiled hard
- 1/2 lemon
- 1 nutmeg
- 1 dessert spoonful mustard
- two spoons
Directions
1/2 dozen crabs. 1 quart milk. Yolks of 4 eggs boiled hard. 1/2 lemon. 1 nutmeg. 2 tablespoonfuls butter. 1 tablespoonful flour. 1 dessert spoonful mustard. 1/2 teaspoonful salt. 1/4 teaspoonful red pepper.
Mash the hard-boiled yolks fine, and rub into them the butter, flour and mustard.
Put the milk into a double boiler; when it is scalded stir in the mixture of egg, etc.; season, and just before serving stir in the crab meat, and add one cupful of sherry. Place in bottom of a deep dish a few thin slices of lemon and turn the stew over them.
CHAPTER IV
[Sidenote: Slow cooking.]
Long, slow cooking breaks down the fiber of meat, and so makes it more tender. Whatever method of cooking is employed, this fact should be remembered. Many of the tough pieces are the most nutritious ones, and can by slow cooking be made as acceptable as the more expensive cuts.
[Sidenote: Juices.]
In order to shut in the juices, meat should at first be subjected to a high degree of heat for a short time. A crust or case will then be formed on the outside by the coagulation of the albumen, after which the heat should be lowered, and the cooking proceed slowly. The same rule holds for baking, where the oven must be very hot for the first few minutes only; for boiling, where the water must be boiling and covered for a time, and then placed where it will simmer only; for broiling, where the meat must be placed close to the coals at first, then held farther away.
Tough meats are better boiled, because a lower degree of heat can be maintained and slower cooking insured.
[Sidenote: Degree of cooking.]
Dark meats should be served underdone or red; the white meats thoroughly cooked, but not dried.
[Sidenote: Dry meats.]
Dry meats are improved by being larded.
[Sidenote: Cleaning.]
Clean meat by wiping it with a wet cloth, but do not put it in water.
[Sidenote: Seasoning.]
Salt and pepper draw out the juices; therefore do not put them on meat before cooking, or until after the meat is seared, unless the meat is to be covered at once with egg and crumbs, or with flour.
Do not pierce the meat with a fork while cooking, as it makes an outlet for the juices. If necessary to turn it, use two spoons.