Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Roe | 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
- 1 gill cream
- 1 tablespoon vinegar
- half teaspoon flour rubbed smooth
- a slice of lemon
- 1 pair roes
- 1 egg
Directions
1 pair roes; 1 egg;
1 oz. butter; 1 gill cream;
1 tablespoon vinegar; J4 teaspoon flour; Lemon juice; Parsley.
Slice lemon;
Simmer for half an hour the roes in water slightly salted and containing the vinegar and a slice of lemon. In a separate pan melt an ounce butter and add juice of half a lemon. Beat yolk of egg with the cream, with half teaspoon flour rubbed smooth. Whisk this gently into the warm butter. Keep quite warm until it thickens; (boiling will curdle). Pour over shad roes and strew top with chopped parsley, and serve.
—Mrs. E. F. B., Philadelphia.