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 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 tablespoon chopped parsley
- two shad roes
- 2 eggs
- 1/4 nutmeg
- 4 eggs
- nutmeg
- lemon juice
- parsley
- pepper
- salt
Directions
MISS SCHENCK, WASHINGTON (1880).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Two shad roes, ½ pt. cream, yolks of 2 eggs, 2 tablespoons flour, ¼ nutmeg, 1 tablespoon lemon juice, 1 tablespoon butter, 1 tablespoon chopped parsley, pepper and salt to taste. Whites of 4 eggs and sifted bread crumbs for frying. Put the roes in a pan of salted boiling water, cover and simmer for 15 minutes. Take off the skins and mash them. Bring the cream to a boil, mix the butter and flour together over the fire, but do not brown. Add the cream, and stir until it is a thick custard. Then add all the other ingredients and spread to cool on a dish. Roll in forms. With well floured hands dip in white of eggs and bread crumbs, and leave for two hours before frying.