Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
325
Calories
29g
Protein
14g
Fat
19g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 1 pork shank, 1 veal bone
- 3 pork hocks or feet
- 1 onion, 2 bay leaves, 2 carrots
- 2 celery stalks
- ˝ teaspoon pepper
- 1 teaspoon salt
Directions
1
Boil all ingredients together until tender. Cut meat or grind when cold. Strain broth while hot.
2
Add meat and 1 cup vinegar to broth. Let simmer 10 or 15 minutes.
3
Add 1 package unflavoured gelatine which has been dissolved in 1/4 cup cold water.
4
Pour into bowls and leave to cool.
5
Category:Luxembourgish Recipes
6
Category:Luxembourgish Snacks
Recipe sourced from
fandom