Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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 tablespoons each of carrots
- 2 sprigs parsley
- 1 sprig savory
- 1 quart white stock in a saucepan
- 2 tablespoons wine stirring constantly till again at the boil
- 1 tablespoon each of flour
- a pinch of pepper
- 2 cloves
- 1 bav leaf- i teaspoon wdiole black pepper
- 1 box gelatin
- 1 lemon - bring to a boil
- 3 eggs
- 1 egg
- salt
- pepper
Directions
"Boston Cooking School."
Two tablespoons each of carrots, celerv and onion- 2 sprigs parsley and thyme; 2 cloves; 1 sprig savory and 1 bav leaf- i teaspoon wdiole black pepper; put them in a saucepan w'ith i cup white wine: cook 8 minutes, and strain. Put 1 quart white stock in a saucepan ; add 1 box gelatin and the juice of 1 lemon - bring to a boil and add the strained liquor. Season with salt and pepper - add the frothy whites of 3 eggs, and 2 tablespoons wine stirring constantly till again at the boil. Let stand 30 minutes at the back of the range. Strain through a thin jelly bag into moulds.
Aspic jelly is used for elaborate entrees w^here roast hirers or boned chickens, etc., are to be served in jelly, often fancifully garnished. Use white stock for vegetables or white meat ; brown stock for dark meat.
BfiCHAMEL SAUCE.
Rub 1 tablespoon each of flour and butter together in a sauce- pan until smooth ; stir in carefullx- \ cup cream and i cup stock or hot water and keep on stirring till it boils; take froni the fire and add i teaspoon salt, a pinch of pepper, and the well beaten yolk of 1 egg. Is good with eggs, chicken, white meats, fish, etc
100 OLD COUNTRY RECIPES AND NEW.