Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Leaf | 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
- one cupful of sifted flour
- one pint of milk
- one tablespoonful of dripping may be used
- one pound of top round
- one-half pound of dry onions
- a pinch of baking powder
- two well beaten eggs
- one pod of green chili
- one lettuce leaf
- one ripe tomato
- salt
- white pepper
Directions
One cupful of sifted flour, one pint of milk, two well beaten eggs, salt and a pinch of baking powder. A pint of water may be used instead of milk in which case one tablespoonful of dripping may be used. Mix this batter smoothly, adding the eggs last. Instead of pouring the batter into the pan with roast it will be found an easier method at times to bake the pudding separately in a broad shallow pan for twenty minutes, cutting in squares and serving with the meat on top, and the gravy separating. — Mrs. George Raney, Williams, Ariz.
"Oh! The roast beef of England, And Oh — The Old English roast beef."
— Fielding.
Take one pound of top round or sirloin steak and remove all sinews and fat, chop very fine with sharp knife or cleaver (do not grind). Chop one-half pound of dry onions, one pod of green chili, one lettuce leaf, one ripe tomato and add one raw egg, salt freely and sprinkle with tobasco sauce and white pepper, mix well. Lay on platter and check with knife. Gar- nish with sliced lemon and lettuce leaves. To be served di- rectly after making with crackers or rye bread. — Abb Willson, Williams, Ariz.