Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 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 gallon of cowslip pips
- 4 1/2 gallons of wine allow 1 bottle of brandy
- 9 gallons of wine 3 tablespoonfuls of good fresh brewers' yeast
- 3 tablespoonfuls of good fresh brewers' yeast
- 2 tablespoonfuls of vinegar
- 3 tablespoonfuls of vinegar
- 1/2 pint of melted butter made
- 1/2 pint of melted butter
- 3 lbs
- 2 lemons
- 1 seville orange
- 1 bottle of brandy
- 1 crab
- 1 ditto of oil
- 3 persons
- vinegar
- salt
- white pepper
- cayenne
- nutmeg
- pepper
- mace
Directions
_Ingredients._—To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4½ gallons of wine allow 1 bottle of brandy. _Mode._—Boil the sugar and water together for ½ hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon-rinds and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers’ yeast. Let it ferment 3 or 4 days, then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use. _Time._—To be boiled ½ hour; to ferment 3 or 4 days; to remain in the cask 2 months. _Average cost_, exclusive of the cowslips, which may be picked in the fields, 2_s._ 9_d._ per gallon. _Seasonable._ Make this in April or May.
CRAB, to Choose.
The middle-sized crab is the best; and the crab, like the lobster, should be judged by its weight; for if light, it is watery.
CRAB, to Dress.
_Ingredients._—1 crab, 2 tablespoonfuls of vinegar, 1 ditto of oil; salt, white pepper, and cayenne, to taste. _Mode._—Empty the shells, and thoroughly mix the meat with the above ingredients, and put it in the large shell. Garnish with slices of cut lemon and parsley. The quantity of oil may be increased when it is much liked. _Average cost_, from 10_d._ to 2_s._ _Seasonable_ all the year; but not so good in May, June, and July. _Sufficient_ for 3 persons.
CRAB, Hot.
_Ingredients._—1 crab, nutmeg, salt and pepper to taste, 3 oz. of butter, ¼ lb. of bread-crumbs, 3 tablespoonfuls of vinegar. _Mode._—After having boiled the crab, pick the meat out from the shells, and mix with it the nutmeg and seasoning. Cut up the butter in small pieces, and add the bread-crumbs and vinegar. Mix altogether, put the whole in the large shell, and brown before the fire or with a salamander. _Time._—1 hour. _Average cost_, from 10_d._ to 2_s._ _Sufficient_ for 3 persons, _Seasonable_ all the year; but not so good in May, June, and July.
CRAB SAUCE, for Fish (equal to Lobster Sauce).
_Ingredients._—1 crab; salt, pounded mace, and cayenne to taste; ½ pint of melted butter made with milk. _Mode._—Choose a nice fresh crab, pick all the meat away from the shell, and cut it into small square pieces. Make ½ pint of melted butter, put in the fish and seasoning; let it gradually warm through, and simmer for 2 minutes: it should not boil. _Average cost_, 1_s._ 2_d._
Crayfish should be thrown into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in ¼ hour, take them out and drain them. Let them cool, arrange them on a napkin, and garnish with plenty of double parsley.
_Note._—This fish is frequently used for garnishing boiled turkey, boiled fowl, calf’s head, turbot, and all kinds of boiled fish.
CRAYFISH, Potted.
_Ingredients._—100 crayfish; pounded mace, pepper, and salt to taste; 2 oz. butter. _Mode._—Boil the fish in salt and water, pick out all the meat, and pound it in a mortar to a paste. Whilst pounding, add the butter gradually, and mix in the spice and seasoning. Put it in small pots, and pour over it clarified butter, carefully excluding the air. _Time._—15 minutes to boil the crayfish. _Average cost_, 2_s._ 9_d._ _Seasonable_ all the year.