Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- a pinch of powdered cinnamon
- a tablespoonful of powdered loaf sugar
- a piece of butter
- a tablespoonful of flour
- one boil
- two liqueur glasses of the best freuch brandy
- half stock
- half claret made hot
- cinnamon
- pepper
- salt
- parsley
- cloves
Directions
minutes in salted water. Drain them thoroughly, then place them in a well buttered saucepan, sprinkle them with plenty of powdered loaf sugar, put the saucepan on the fire, and, as soon as they begin to colour, moisten with a small quantity of clear stock ; add a pinch of powdered cinnamon, and pepper and salt; let them stew gently until done, and serve with the sauce over them.
The following is another recipe :
Having cut the turnips as above, put them in a saute- pan, sprinkle them freely with powdered loaf sugar, and toss them on the fire until they begin to take colour, and the sugar forms a kind of caramel. Then take them out, put them into a saucepan, wash out the smite-pan with a little stock, pour this over the turnips, add pepper and salt to taste, and let them stew gently till done.
Parsnips can be cooked in exactly the same manner, and so can the small white onions used for pickling, either as a dish to be eaten by itself, or to be used as a garniture for stewed beef, mutton cutlets, &c. ; and this reminds me of an excellent good soup which was invented by a noble French gastronome of the old school, the Marquis de Oussy. It is very easily prepared, is by no means expensive, and will be appreciated by the most fastidious.
Soupe A la Cussy. — Pick and clean a dozen or more small white onions, such as are used for pickbng ; cut them in the very thinnest slices you can, and put them into an enamelled saucepan with a tablespoonful of powdered loaf sugar and a goodly lump of fresh butter ; keep shaking the saucepan until the onions are a fine golden colour ; then add to them as much hot water as you want soup. Let it give one boil, add one or two liqueur glasses of the best Freuch brandy, pepper aud salt judiciously, aud pour into the soup tureen over a
VEGETABLES.
small quantity of bread, cut in the shape of small dice and previously fried in butter until they also have a golden hue. I have grated Parmesan cheese served with this soup, for those who like it. It is an improvement, if it is possible to improve one of the simplest and most agreeable combinations in the way of soupe maigre that ever was invented.
The larger onions, which are called Spanish, I much like to eat simply boiled in water, with a vinaigrette sauce — i. e., oil, vinegar, pepper, and salt. It is not everybody, however, who likes onions as much as I do. I, in common with the ancient Egyptians, have the greatest veneration for these bulbs, without which no cookery worth the name would be possible. The following will be found a more elaborate way of dressing Spanish onions :
They should first be parboiled in water and salt for about ten minutes ; then the core, or centre, of each onion should be removed with the same instrument as is used in coring apples, to wit, a tin cylinder, half an inch in diameter — care being taken to leave the bottom part intact. This done,
1. Arrange the onions in a saucepan, in which you have previously melted a piece of butter, and mixed with it a tablespoonful of flour. Fill up the cavity of each onion with a mixture of bread crumbs, anchovies (well washed and cut up small), capers, pepper and salt; add a mixture of half stock or broth, and half claret made hot; put in, tied up in a bundle, some parsley, sweet herbs, and a few cloves, and set your saucepan on the fire to simmer gently, until the onions are thoroughly done, when remove the bundle of herbs, and dispose the onions carefully on a dish. Pour the sauce under them and serve.