Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Goose | 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
- 1/4 pint of cream
- 3 quarts of water
- 1 1/2 pint of water
- 3 sets of goose
- 2 lbs
- 1 ox-tail
- 2 mutton-shanks
- 2 large onions
- 2 carrots
- 1 large faggot of herbs
- 8 pieces
- 10 persons
- 8 persons
- salt
- pepper
- ginger
Directions
_Ingredients._—3 sets of goose or duck giblets, 2 lbs. of shin of beef, a few bones, 1 ox-tail, 2 mutton-shanks, 2 large onions, 2 carrots, 1 large faggot of herbs, salt and pepper to taste, ¼ pint of cream, 1 oz. of butter mixed with a dessertspoonful of flour, 3 quarts of water. _Mode._—Scald the giblets, cut the gizzards in 8 pieces, and put them in a stewpan with the beef, bones, ox-tail, mutton-shanks, onions, herbs, pepper, and salt; add the 3 quarts of water, and simmer till the giblets are tender, taking care to skim well. When the giblets are done, take them out, put them in your tureen, strain the soup through a sieve, add the cream and butter, mixed with a dessertspoonful of flour, boil it up for a few minutes, and pour it over the giblets. It can be flavoured with port wine and a little mushroom ketchup, instead of cream. Add salt to taste. _Time._—3 hours. _Average cost_, 9_d._ per quart. _Seasonable_ all the year. _Sufficient_ for 10 persons.
GINGER, Apple. (A Dessert Dish.)
_Ingredients._—2 lbs. of any kind of hard apples, 2 lbs. of loaf sugar, 1½ pint of water, 1 oz. of tincture of ginger. _Mode._—Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples into pieces; dip them in cold water to preserve the colour, and boil them in the syrup until transparent; but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them. It will remain good some time, if kept in a dry place. _Time._—From 5 to 10 minutes to boil the syrup; about ½ hour to simmer the apples. _Average cost_, 2_s._ _Sufficient_ for 7 or 8 persons. _Seasonable._—Make this in September, October, or November.