Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Caviar | 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
- one tablespoonful of cream
- one-fourth slice lemon
- half olive
- half shell
- two large tablespoons of caviar
Directions
Hearts of artichokes filled with Russian caviar, then a layer of hard-boiled egg, and in the centre a half olive, stuffed with sweet pepper. Served on small plate, individually.
Turtle Soup. _Contributed by Miss Charlotte Mitchell, New Orleans._
Madison Biscuit. _Contributed by Mrs. Robert C. Wright, Haverford, Pa._
Deviled Clams. _Contributed by Mrs. M. Kim Miller, New York._
Fried Sweet Peppers. _Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa._
Chicken Saute Bellevue. _Contributed by Andrew Hisler, Chef of Bellevue, Stratford._
Stuffed Ripe Tomatoes, Southern Style. _Contributed by Mrs. Adelaide Bragg Carrick, Philadelphia, Pa._
Corn Cake. _Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._
Crab Salad. _Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Cream Cheese Balls, Red and White Bar le Duc Toasted Crackers. German or Vanilla Cream. _Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Grape fruit, bananas, oranges, mixed and cut in small pieces. Served in tall champagne glasses, with powdered ice covering the top.
Ochra Soup. _Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Muffins. _Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Crab Ravigote. _Contributed by Mrs. Joseph Neff, Philadelphia, Pa._
Sweet Bread with Tomatoes. _Contributed by Miss Annie Swift Hammond, Providence, R. I._
A Real Indian Pilau. _Contributed by Mrs. Lily Latrobe Loring, Washington, D. C._
Rice and Pepper, Creole Fashion. _Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas._
Baked Sweet Potatoes. _Contributed by Miss Lucretia Lennig, Philadelphia, Pa._
Asparagus Salad. Toasted Crackers, spread with Butter, and Covered with Grated Edam Cheese. Mousse. _Contributed by Mrs. M. Kim Miller, New York._
Coffee. _Contributed by Lieut. Houston Eldredge._
Deep shell oysters, on half shell, served individually, with a ¼ of lemon in centre of plate. Pass grated horseradish.
Mushroom Soup. _Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Famous Virginia Yeast Rolls. _Contributed by Mrs. Eugene S. Herndon, Germantown, Pa._
Lobster and Crab Farcee. _Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Quenelles with Spinach. _Contributed by Mrs. Joseph Coleman Bright, Overbrook, Pa._
Chicken Croquettes. _Contributed by Mrs. Charles B. Maury, Washington, D. C._
Served with Rice Croquettes. _Contributed by Mrs. Oliver Hastings, Cambridge, Mass._
Stuffed Green Peppers. _Contributed by Mrs. Robert Lindsay Pollard, Austin, Texas._
Grape Fruit Salad. Camembert Cheese--warmed until creamy--Toasted Crackers. Frozen Coffee. _Contributed by Mrs. Naudain Duer, Philadelphia, Pa._
Caviar on Toast.
Prepare rounds of toast of white bread. Place over the fire for a minute or two, two large tablespoons of caviar, and one tablespoonful of cream, stirring all the while. Pour this mixture over the toast.
Soup. Olives. Celery Hearts. Rich Brown Soup. _Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
Fish. Shad Roe Croquettes. _Contributed by Miss Eliza Sinclair Lyon._
Entrée. Salted Nuts. Frogs’ Legs and New Peas. Fowl. Chicken Saute Bellevue. _Contributed by Andrew Hisler, Chef of Bellevue-Stratford._
New Peas. Tomatoes Halved and Fried, with Cream Gravy. Ice. Claret Ice. _Contributed by Mrs. Robert H. Maury, Richmond, Va._
Game. Pheasant. Hot House Grapes Mixed with Grape Fruit and French Dressing. Dessert. Frozen Pudding. _Contributed by Mrs. Clara Lee Pollard, Montgomery, Ala._
Sweets and Coffee and Cheese--Roquefort. New Orleans Brulo. _Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
Little Neck Clams on Half Shell. Tomato Catsup. Soup. Pepper Pot. Pulled Bread. _Contributed by Miss Anne H. Cresson, Germantown, Pa._
Fish. Fish Pie. Olives. Celery (Hearts). _Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Entrée. Salted Nuts. Vol-au-vent of Sweetbread. Fresh Mushrooms, and Macaroni. Roast Ducks. Apple Sauce. _Contributed by Mrs. Gulielma Harrison, Brandon, Va._
Spinach, Creamed. Baked Cauliflower. Ice. Sherbert. _Contributed by Mrs. Seth Barton French._
Game and Salad. Partridges. Apple and Celery Salad. Mayonnaise Dressing. Dessert. “Aunt Parsons” Ice Cream. _Contributed by Miss Pauline Johnson, Strafford, Pa._
Candy. Coffee and Cheese--Cream Cheese. New Orleans Brulo. _Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
Oysters on Half Shell. One-fourth Slice Lemon. Horseradish. Soup. Turtle Soup. Rasp Rolls. _Contributed by Miss Charlotte Mitchell, New Orleans._
Fish. Olives. Celery Hearts. Sabot a la Crème au Gratin. _Contributed by Mrs. John Poe, Baltimore._
Entrée. Salted Nuts. Sweet Breads with Tomatoes. _Contributed by Miss Annie Swift Hammond, Providence, R. I._
Creole Receipt for Grillades. _Contributed by Miss Gottschalk, Pennsylvania._
Italian Macaroni with Cheese. Potato Croquettes. Ice. Lalla Rookh Punch. _Contributed by Mrs. Robert H. Maury, Richmond, Va._
Game and Salad. Quail. The Heart of Lettuce, and French Dressing. Dessert. Charlotte Russe. _Contributed by Mrs. Portieux Robinson, Richmond, Va._
Candy and Coffee and Cheese. Camembert. New Orleans Brulo. _Contributed by Lieut. Houston Eldredge, Fortress Monroe, Va._
_Contributed by Mr. Barclay Johnson, Stafford, Pa._
“Good bread, and good drink, a good fire in the hall, Brawer, pudding and sauce, and good mustard with all, Beef, mutton and pork, shred pies of the best, Pig, veal, goose and capon, and turkey well drest. Cheese, apples and nuts, jolly carols to hear, Ah these, in the country, are counted good cheer!”