Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
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
- 3 tablespoonfuls of manna kroup
- 1 pint of milk
- a pint of boiling milk
- 12 bitter almonds
- 3 eggs
- 5 persons
- 18 persons
- 12 persons
- two ducklings
- 10 persons
- half calf's head
- 8 persons
- two boiled fowls à la béchamel
- 6 persons
- 1/2 calf's head
- two kidneys
Directions
_Ingredients._—3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of milk, sugar to taste, 3 eggs. _Mode._—Blanch and pound the almonds in a mortar; mix them with the manna kroup; pour over these a pint of boiling milk, and let them steep for about ¼ hour. When nearly cold, add sugar and the well-beaten eggs; mix all well together; put the pudding into a buttered dish, and bake for ½ hour. _Time._—½ hour. _Average cost_, 8_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.
MARCH—BILLS OF FARE.
Dinner for 18 persons.
_First Course._
Turtle or Mock Turtle Soup, removed by Salmon and dressed Cucumber.
Red Mullet. Vase of Fillets of Whitings. Flowers.
Spring Soup, removed by Boiled Turbot and Lobster Sauce.
_Entrées._
Fricasseed Chicken.
Vol-au-Vent. Vase of Flowers. Compôte of Pigeons.
Larded Sweetbreads.
_Second Course._
Fore-quarter of Lamb.
Braised Capon.
Boiled Tongue, Vase of Ham. garnished. Flowers.
Roast Fowls.
Rump of Beef à la Jardinière.
_Third Course._
Apricot Guinea-Fowls, larded, Rhubarb Tartlets. removed by Tart. Cabinet Pudding.
Custards. Wine Jelly. Jelly, in glasses. Vase of Flowers.
Italian Cream.
Ducklings, Damson removed by Cheesecakes. Tart. Nesselrode Pudding.
Dessert and Ices.
Dinner for 12 persons.
_First Course._—White soup; clear gravy soup; boiled salmon, shrimp sauce, and dressed cucumber; baked mullets in paper cases. _Entrées._—Filet de bœuf and Spanish sauce; larded sweetbreads; rissoles; chicken patties. _Second Course._—Roast fillet of veal and Béchamel sauce; boiled leg of lamb; roast fowls, garnished with water-cresses; boiled ham, garnished with carrots and mashed turnips; vegetables—sea-kale, spinach, or brocoli. _Third Course._—Two ducklings; guinea-fowl, larded; orange jelly; Charlotte Russe; coffee cream; ice pudding; macaroni with Parmesan cheese; spinach, garnished with croûtons; dessert and ices.
Dinner for 10 persons.
_First Course._—Macaroni soup; boiled turbot and lobster sauce; salmon cutlets. _Entrées._—Compôte of pigeons; mutton cutlets and tomato sauce. _Second Course._—Roast lamb; boiled half calf’s head, tongue, and brains; boiled bacon-cheek, garnished with spoonsfuls of spinach; vegetables. _Third Course._—Ducklings; plum-pudding; ginger cream; trifle; rhubarb tart; cheesecakes; fondues, in cases; dessert and ices.
Dinner for 8 persons.
_First Course._—Calf’s-head soup; brill and shrimp sauce; broiled mackerel à la Maître d’Hôtel. _Entrées._—Lobster cutlets; calf’s liver and bacon, aux fines herbes. _Second Course._—Roast loin of veal; two boiled fowls à la Béchamel; boiled knuckle of ham; vegetables—spinach or brocoli. _Third Course._—Wild ducks; apple custards; blancmange; lemon jelly; jam sandwiches; ice pudding; potatoes à la Maître d’Hôtel; dessert and ices.
Dinner for 6 persons.
_First Course._—Vermicelli soup; soles à la Crême. _Entrées._—Veal cutlets; small vols-au-vent. _Second Course._—Small saddle of mutton; half calf’s head; boiled bacon-cheek, garnished with Brussels sprouts. _Third Course._—Cabinet pudding; orange jelly; custards, in glasses; rhubarb tart; lobster salad; dessert.
* * * * *
_First Course._—Julienne soup; baked mullets. _Entrées._—Chicken cutlets; oyster patties. _Second Course._—Roast lamb and mint sauce; boiled leg of pork; pease pudding; vegetables. _Third Course._—Ducklings; Swiss cream; lemon jelly; cheesecakes; rhubarb tart; macaroni; dessert.
* * * * *
_First Course._—Oyster soup; boiled salmon and dressed cucumber. _Entrées._—Rissoles; fricasseed chicken. _Second Course._—Boiled leg of mutton, caper sauce; roast fowls, garnished with water-cresses; vegetables. _Third Course._—Charlotte aux pommes; orange jelly; lemon cream; soufflé of arrowroot; sea-kale; dessert.
* * * * *
_First Course._—Ox-tail soup; boiled mackerel. _Entrées._—Stewed mutton kidneys; minced veal and oysters. _Second Course._—Stewed shoulder of veal; roast ribs of beef and horseradish sauce; vegetables. _Third Course._—Ducklings; tartlets of strawberry jam; cheesecakes; Gâteau de Riz; carrot pudding; sea-kale; dessert.
MARCH, Plain Family Dinners for.
_Sunday._—1. Boiled ½ calf’s head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes. 2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding.
_Monday._—1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes. 2. Slices of Baroness pudding warmed, and served with sugar sprinkled over Cheesecakes.
_Tuesday._—1. Mock turtle soup, made with liquor that calf’s head was boiled in, and the pieces of head. 2. Hashed mutton, rump-steaks and oyster sauce. 3. Boiled plum-pudding.
_Wednesday._—1. Fried whitings, melted butter, potatoes. 2. Boiled beef, suet dumplings, carrots, potatoes, marrow-bones. 3. Arrowroot blancmange, and stewed rhubarb.
_Thursday._—1. Pea-soup made from liquor that beef was boiled in. 2. Stewed rump-steak, cold beef, mashed potatoes. 3. Rolled jam pudding.
_Friday._—1. Fried soles, melted butter, potatoes. 2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak. 3. Rice pudding.
_Saturday._—1. Rump-steak pie, haricot mutton made with remains of cold loin. 2. Pancakes, ratafia pudding.
* * * * *
_Sunday._—1. Roast fillet of veal, boiled ham, spinach and potatoes. 2. Rhubarb tart, custards in glasses, bread-and-butter pudding.
_Monday._—1. Baked soles, potatoes. 2. Minced veal and rump-steak pie. 3. Somersetshire dumplings with the remains of custards poured round them; marmalade tartlets.
_Tuesday._—1. Gravy soup. 2. Boiled leg of mutton, mashed turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with remains of fillet of veal. 3. Cheese.
_Wednesday._—1. Stewed mullet. 2. Roast fowls, bacon, gravy, and bread sauce, mutton pudding, made with a few slices of the cold meat and the addition of two kidneys. 3. Baked lemon pudding.
_Thursday._—1. Vegetable soup made with liquor that the mutton was boiled in, and mixed with the remains of gravy soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, brocoli and potatoes. 3. Apple pudding or macaroni.
_Friday._—1. Stewed eels, pork cutlets, and tomato sauce. 2. Cold beef, mashed potatoes. 3. Plum tart made with bottled fruit.
_Saturday._—1. Rump-steak-and-kidney pudding, broiled beef-bones, greens and potatoes. 2. Jam tartlets made with pieces of paste from plum tart, baked custard pudding.
MARCH, Things in Season.
_Fish._—Barbel, brill, carp, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.
_Meat._—Beef, house lamb, mutton, pork, veal.
_Poultry._—Capons, chickens, ducklings, tame and wild pigeons, pullets with eggs, turkeys, wild-fowl, though now not in full season.
_Game._—Grouse, hares, partridges, pheasants, snipes, woodcock.
_Vegetables._—Beetroot, brocoli (purple and white), Brussels sprouts, cabbages, carrots, celery, chervil, cresses, cucumbers (forced), endive, kidney-beans, lettuces, parsnips, potatoes, savoys, sea-kale, spinach, turnips,—various herbs.
_Fruit._—Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.