Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- Clear soup
- ½ pound (230 g ) lean veal
- 3 ounces (85 g) cooked ham
- 1 egg yolk
- Salt
- Pepper
- 1 pinch of nutmeg
- French bread rolls
- Broth
Directions
Pound the veal in a mortar .
Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.
Pass through a sieve .
Cut the rolls into slices and spread them with the meat mixture.
Place them in the oven and bake until colored.
Cut the rolls in halves or quarters, and place them in a tureen.
Just before serving, pour a very good clear broth over them.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters .