Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 pint of claret
- a tablespoonful of flour
- a handful of chopped mushrooms
- a sprig of thyme
- a small piece of breakfast bacon
- 8 fine
- pepper
- salt
- lemon juice
- parsley
- thyme
- mace
Directions
Pick 8 fine, fat, fresh snipes; singe them; cut in halves; take out the gizzards and reserve the trail for further use; season the snipes with pepper, salt, lemon juice, and set aside till wanted; peel half of an onion; cut in thin slices, and fry in a stewpan with a little butter; when browned throw in a tablespoonful of flour; stir together on the fire for 3 minutes; add a handful of chopped mushrooms and parsley, a small bay-leaf, a sprig of thyme, a little mace, and a small silver onion; put in 1 pint of claret; stir the whole upon the fire, and when boiled 10 minutes add the trail and a small piece of breakfast bacon; let the sauce boil 3 minutes longer, and rub through the sieve upon the snipes; line a pudding-basin with suet-paste; fill it up with what has been prepared, and when covered with paste well fastened around the edge let it steam in a covered stewpan for 2-1/2 hours; when done turn out of basin with care; pour a rich brown game gravy under it and serve.