Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 22 family receipt book
- two eggs
- two table-spoonsful of flour
- ten mi- nutes
- pepper
- salt
- parsley
Directions
Clean them well, and sprinkle with pepper and salt, and fry in lard ; scoring them and dipping them in Indian meal before frying.
TO FRY SMELTS. These little fish must be drawn at the gills, as they must not be opened : they are a very delicate fish : season them with salt ; beat up the yolk of egg very light, dip them in the egg ; then in grated cracker; fry in hot lard; serve hot.
22 FAMILY RECEIPT BOOK.
LOBSTERS AND CRABS. After washing them, put them alive in a pot of boiling water. Lobsters will boil in forty minutes, or longer, if they are very large. Crabs thirty mi- nutes. Dress them with the yolk of hard-boiled eggs, oil, pepper, salt, and mustard.
TO STEW CLAMS. Take equal quantities of the liquor and new milk ; stew it, and when it comes to a boil, stir in the clams ; season with pepper, salt and parsley.
TO FRY CLAMS. Strain them ; then make a batter of the yolks of two eggs, two table-spoonsful of flour, and a little milk ; put them in and fry in hot lard.
TO STEW CRABS. Put them into a pot of boiling water for ten mi- nutes ; then take out the meat and put it doAvn with the juice that runs out, and very little water, pepper, salt, and butter ; a few minutes will cook them.