Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
269
Calories
8g
Protein
20g
Fat
15g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two cupfuls of dry bread-crumbs
- half teaspoonful of salt
- a pint of milk
- a tablespoonful of butter
- a dash of pepper
- a dash of paprica
- salt
- pepper
- nutmeg
Directions
1
(PARTRIDGES, QUAIL, GROUSE)
2
Sift two cupfuls of dry bread-crumbs. Put on the fire a pint of milk and a small onion sliced. When the milk is scalded remove the onion, and add enough of the fine crumbs to thicken it. Season with a tablespoonful of butter, a half teaspoonful of salt, a dash of pepper and of nutmeg. Put the coarse crumbs into a pan with a tablespoonful of butter and saute them a light brown, stirring all the time; add a dash of paprica; serve the fried crumbs on the dish with the game; serve the sauce in a boat.
By Mary Ronald ·
Recipe sourced from
gutenberg