Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | 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 cupful of sherry
- one cupful of water
- one cupful of sherry
- two quarts of jelly
- a tablespoonful of butter
- two eggs
- two receipts given below is so simple that the most inexperienced cook can easil
- 1 fowl
- 1 shin of beef
- 1 knuckle of veal
- 4 cloves
- 1 bay-leaf
- 2 onions
- 1 carrot
- 1 stock of celery
- 1 turnip
- 1/2 package cox's gelatine
- one half package of gelatine
- pepper
- salt
- cloves
Directions
Stew the mushrooms in a little water with a tablespoonful of butter; season with pepper and salt. When ready to serve, add a little milk or cream; remove from the fire, and stir in the beaten yolks of two eggs; replace on the fire for a minute to thicken the eggs, and serve at once.
CHAPTER XIII
ASPIC JELLY, FANCY MOLDING, SUPPORTS
[Sidenote: Uses.]
Aspic is very useful in the preparation of cold dishes, and much care should be given to having it perfectly clear and well flavored. The second one of the two receipts given below is so simple that the most inexperienced cook can easily make it. With aspic, cold meats and salads can be made into most attractive dishes; and it is well worth while to learn and ornamenting with it. (See opposite pages 326, 328.)
1 fowl. 1 shin of beef. 1 knuckle of veal. 4 cloves. 1 bay-leaf. 2 onions. 1 carrot. 1 stock of celery. 1 turnip. 1/2 package Cox's gelatine. 1 cupful of sherry or Madeira.
Put the chicken, beef, and veal in a pot. Cover them well with cold water, and let simmer for five or six hours, with the pot covered closely. An hour before removing from the fire, add the carrot cut into dice, the cloves, and bay-leaf. Fry in butter the onions and celery (cut into pieces) to a dark brown, and add them to the stock at the same time. Remove from the fire, strain, and add one half package of gelatine (which has been soaked for an hour in one cupful of water) and one cupful of sherry or Madeira. Stir until the gelatine is dissolved. Set away until the next day. There should be two quarts of jelly. If it is not solid enough to stand, more gelatine may be added at the time of clearing. Boiling down jelly will not make it more firm.