Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
421
Calories
17g
Protein
27g
Fat
29g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 6 lb. pickled roast (boneless)
- 10 oz. white bread w/o crust
- 4 oz. milk
- 4 oz. half & half
- 2 oz. butter
- 4 eggs
- salt, nutmeg, parsley
- =
Directions
1
Cut bread into cubes, mix with the lukewarm milk, half & half, melted butter, eggs, and the spices. Let stand for a little while.
2
The butcher can help preparing the roast for stuffing (try to explain...). Stuff it and sew shut. Broil in oven at 375 degrees for about 2 hours.
3
Serve with potatoes and a warm bacon-coleslaw (no majo)
Recipe sourced from
fandom