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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Winter Savory | 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
- two tablespoonfuls of lemon juice
- two tablespoons butter
- half teaspoon minced parsley
- one ounce
- two ounces
- one ounce of dried bay leaves
- three ounces of basil
- three ounces of marjoram
- two ounces of winter savory
- three ounces of thyme
- one-half ounce of cayenne pepper
- one-half ounce of grated lemon rind
- two cloves of garlic
- a pint of melted butter
- five eggs into a stew-pan
- one lemon
- one egg
- salt
- cayenne
- lemon juice
Directions
Make half a pint of melted butter and put it with the yolks of four or five eggs into a stew-pan. Stand it in a saucepan of hot water, and whisk it well over the fire till it thickens. It must not boil, as it will curdle and be spoilt. Season to taste with salt and cayenne, and at the last stir in two tablespoonfuls of lemon juice.
Mrs. H. W. O'Melveny. FISH SAUCE.
Two tablespoons butter, two of flour, cook slowly until yel- low, use fish stock, a blade of mace, juice of one lemon, half teaspoon minced parsley, spoonful capus, yolk of one egg.
Mrs. J. G. Mossin. FRANCETELU'S SEASONING.
Take of nutmegs and mace one ounce each, of cloves and pepper-corns two ounces each, one ounce of dried bay leaves, three ounces of basil, three ounces of marjoram, two ounces of winter savory, three ounces of thyme, one-half ounce of cayenne pepper, one-half ounce of grated lemon rind, two cloves of garlic. All these ingredients must be well pulverized in a mortar — first separately, afterwards together, and sifted through a fine-wire sieve, then put away in dry corked bottles for use.