Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
428
Calories
29g
Protein
26g
Fat
19g
Carbs
Counts 8 of 11 ingredients — the other 3 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Horseradish | 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 lbs lean pork, cut into cubes 1-inch
- 2 tablespoons butter or margarine
- 2 cups water
- 1 cup vinegar
- 1 onion, medium
- 1 carrot, medium
- 1 celery, small,peeled
- 1 tablespoon salt
- 1 teaspoon caraway seeds
- 1/2 teaspoon pepper
- 1/4 cup horseradish
- =
Directions
1
Brown pork in hot butter.
2
Add all ingredients- except horseradish.
3
Simmer covered for 2 hours.
4
Transfer meat.
5
Force stock through sieve or puree in blender.
6
Pour stock over meat, top with horseradish.
7
Serve with boiled potatoes.
Recipe sourced from
fandom