Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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 ounces of butter
- a pound of butter is not an excessive quantity to use in making butter sauce
- a pound of butter
- a pint of cold water
- a piece of butter is placed in a little sauce-boat
- a tablespoonful of french vinegar
- a teaspoonful of chopped capers
- a teaspoonful of mushroom ketchup
- a pound of dried cherries
- a small stick of cinnamon
- a pint of water
- a stick of cinnamon in some water
- a tablespoonful of cream
- six persons
- six persons helped themselves
- 49 caper sauce
- three small cucumbers» peel
- nutmeg
- pepper
- salt
- vinegar
- cinnamon
- cloves
Directions
have a large white cabbage, like those met with in the West of England, and we are going to make a meal off it in conjunc- tion with plenty of bread. Suppose the cabbage is sufficiently large for six persons, surely half a pound of butter is not an excessive quantity to use in making butter sauce for the purpose. Yet prejudice is such that if we use half a pound of butter for the butter sauce, housekeepers consider it extrava- gant. On the other hand, if the butter were placed on the table, and the six persons helped themselves, and ate bread and butter with the cabbage and finished the half-pound, it would not be considered extravagant. Of course, this is simply prejudice.
A simple way of making melted butter is as follows : — Take half a pint of cold water, put it in a saucepan, and add sufficient white roux, or butter and flour mixed, till it is of the consistency of thin gruel. Now gradually dissolve in this, adding a little piece at a time, as much butter as you can affi^rd ; add a suspicion of nutmeg, a little pepper and salt, and a few drops of lemon-juice from a fresh lemon, if you have one in use.
Butter, Melted, or Oiled Butter. — Melted butter, properly speaking, is rarely met with in this country, but is a common everyday sauce on the Continent. It is simply what it says. A piece of butter is placed in a little sauce-boat and placed in the oven till the butter runs to oil, and then sent to table with all kinds of fish, with which in our present work we have nothing to do ; but it is also sent to table with all kinds of vegetables, such as French artichokes, &c. ; sometimes a spoon- ful of French capers is added to the oiled butter.
Butter, Black, or Beurre Noir. — Take two ounces of butter, and dissolve it in a frying-pan, and let it frizzle till the butter turns a brown colour ; then add a tablespoonful of French vinegar, a teaspoonful of chopped capers, a tea- spoonful of Harvey's sauce, and a teaspoonful of mushroom ketchup. Let it remain on the fire till the acidity of the vinegar is removed by evaporation. This is a very delicious sauce, and can be served with Jerusalem artichokes boiled whole, fried eggs, &c.
Caper Sauce. — Make some butter sauce, and to every half- pint of sauce add a dessertspoonful of chopped French capers. If the sauce is liked sharp, add some of the vinegar from the bottle of capers.
Carrot Sauce. — Proceed exactly as in carrot soup, using less liquid.
Cauliflower Sauce. — Proceed exactly as in cauliflower soup, using less liquid.
Celery Sauce. — Proceed exactly as in celery soup, only using less liquid. The thicker this sauce is the better.
Cherry Sauce. — Take a quarter of a pound of dried cherries, and put them into a small stew-pan, with a dessertspoonful of black currant jelly, a small stick of cinnamon, with half a dozen cloves, and add rather less than half a pint of water, and let the whole simmer gently for about ten minutes, when you must take out the spices and send the rest to table.
N.B. — If wine is not objected to in cooking, it is a very good plan to add claret instead of water.
Chestnut Sauce. — Proceed as in making chestnut soup, using as little liquid as possible, so as to make the sauce thick.
Cinnamon Sauce. — The simplest way of making cinnamon sauce is to sweeten some butter sauce with some white sugar, and then add a few drops of essence of cinnamon. The sauce can be coloured pink with a little cochineal. A little wine is an improvement. The sauce can also be made by breaking up and boiling a stick of cinnamon in some water, and then using the water to make some butter sauce.
Cocoanut Sauce. — Grate the white part of a cocoanut very finely, and boil it till tender in a very small quantity of water; add about an equal quantity of white sugar as there was cocoa- nut ; mix in either the yolk of an egg or a tablespoonful of cream. A little lemon juice is an improvement.
Cucumber Sauce. — Take two or three small cucumbers» peel them, slice them, and place them in a dish mth a little salt, which has the effect of extracting the water. Now drain the pieces off and strain them in a cloth, to extract as much moisture as possible. Put them in a frying-pan with a little