Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 tablespoonfuls of flour in a bowl
- three tablespoonfuls of flour
- a teaspoonful of sweet oil
- a pinch of sugar
- two yolks of eggs
- two whites of the eggs to a stiff froth
- four tablespoonfuls
- half long
- half way through the meat
- salt
Directions
_For frying Vegetables._--Put three tablespoonfuls of flour in a bowl with two yolks of eggs, and cold water enough to make a kind of thin paste, then add salt and half a teaspoonful of sweet oil; mix well. Beat the two whites of the eggs to a stiff froth and mix them with the rest. Put the batter away in a cold place for at least two hours, and use.
It must not be put away longer than for half a day.
_Another._--Proceed as above in every particular, except that you use milk instead of water.
_For frying Fish._--Make it exactly as the above, except that you do not use any oil.
_For frying Fritters._--Mix well together in a bowl three tablespoonfuls of flour with two yolks of eggs and cold water enough to make a thin paste; add a pinch of sugar, rum or brandy, or any other liquor, according to taste, from one to three or four tablespoonfuls, mix well again, and put away for at least two or three hours, but not longer than twelve hours.
_Eggs and Crumbs for frying._--The eggs are beaten as for omelets, with a little salt. The objects to be fried are dipped in the eggs first, then rolled in bread-crumbs and fried.
_Another._--When rolled in bread-crumbs as above; dip again in the eggs, roll again in bread-crumbs and fry.
_Another._--Dip the object in melted butter, then in eggs, and roll in bread-crumbs; fry.
All pork-butchers sell salt pork for larding. Cut it in slices and then by cutting the slices across it makes square strips or fillets.
The strips must be of a proper size to be easily inserted into the larding-needle, and are about two inches and a half long.
When the needle is run half way through the meat, insert the salt pork into it, pull the needle off and leave the salt pork inside of the meat, both ends of it sticking out.
If it were running through, that is, if the salt pork were pulled off with the needle, most likely the strips are too small; then pull slowly, and when the salt pork is far enough into the meat, press on it with the finger and pull the needle, it will then stay in its proper place. It is better to cut a few strips first and try if they are of a proper size.
If, in pulling off the needle, the salt pork does not enter the meat, the strips are too large.
If the strips are of a proper size and break while pulling the needle off, then the pork is not good.
_Fricandeau_, sweetbreads, birds, etc., are larded in the same way.
For beef _a la mode_, it is described in the receipt.