Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Turnip | 1 medium (122g) | 34 |
| 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
- 1/2 pint of cream
- a handful of salt
- 6 turnips
- 6 yolks of eggs mixed
Directions
Take all the meat off the breasts of any cold birds left from preceding day. Pound it in a mortar, beating to pieces the legs and bones, and boil them in some broth for an hour. Boil 6 turnips, mash them and strain through cloth with the pounded meat. Strain the broth and put a little of it at a time into the sieve to help you strain all of it through. Put soup kettle near the fire, but do not let it boil. When ready to dish your dinner, have 6 yolks of eggs mixed with 1/2 pint of cream; strain through a sieve; put soup on fire, and when coming to a boil put in eggs and stir well with wooden spoon. Do not let it boil, lest it curdle.
ARTICHOKES.
Soak them in cold water, wash them well, and put them in plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take 1-1/2 to 2 hours. To know when they are done, draw out a leaf. Trim them and drain them on a sieve. Send up melted butter with them, which some put into small cups so that each guest may have one.