Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mutton | 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 pounds of beef
- three quarts of water
- one-quarter pint of cream
- one ounce of butter
- one spoonful of flour
- one-quarter pint of cream mixed
- a spoonful of flour
- three sets of ducks' giblets
- two legs of mutton
- three onions
- three small onions
- one ounce of butter kneaded
- pepper
- salt
Directions
Take three sets of ducks’ giblets, two pounds of beef, some bones, shank bones or two legs of mutton, three onions, some herbs, pepper and salt, carrots, three quarts of water, one-quarter pint of cream, one ounce of butter, one spoonful of flour. ‘Thoroughly clean three sets of ducks’ giblets, cut them in pieces, and stew with two pounds of beef, some bones, the shank bones of two legs of mutton, three small onions, some herbs, pepper and salt to taste, and carrots, for three hours in three quarts of water. Strain and skim, add one-quarter pint of cream mixed with one ounce of butter kneaded with a spoonful of flour and serve with the giblets. (Only the gizzard should be cut.)