Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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
- 1/4 pound of butter
- 1/2 pint of cream
- 1/2 pint of milk
- one stalk of celery
- a small piece of onion
- a tablespoonful of flour
- a pinch of ground allspice
- two edges
- 2 diamond-backs
- nutmeg
- allspice
- cloves
- cayenne
- pepper
Directions
Roll out paste very thin, cut out with large biscuit cutter, wet the edges, put a teaspoonful of the mixture on, fold the paste over it pressing the two edges; fry in plenty of lard made hot for the purpose, until the paste is cooked. Serve on a napkin.
Take 2 diamond-backs, put them into hot, boiling water or lye. Let them get entirely done; take them out and let them get cool a little; then open them and take the dark skin off the feet; take out the meat from the shell, the entrails, and the liver, being careful not to break the gall, as it will render the dish unfit to eat; do not use the head; take 1/4 pound of butter, a small piece of onion, teaspoonful of thyme. Put these in the stewpan and let them get a little brown, putting in also a tablespoonful of flour, 1/2 pint of cream, and 1/2 pint of milk. Let all this boil to a rich sauce, then take it off the fire; grate a little nutmeg, a pinch of ground allspice and cloves, cayenne pepper to taste. Take one stalk of celery and chop it up very fine; put it with the meat; put this in the stewpan of sauce 1/4 hour before dinner on a fire; let it boil up for 5 or 10 minutes. Just before dishing up put in a wineglass each of sherry and brandy. Sliders can be cooked in the same way.