Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- half pounds raw veal chopped fine
- one-third cup cracker crumbs
- one-half teaspoon salt
- one-half teaspoon pepper
- one-half teaspoon ginger
- one-half teaspoon sage
- one-half cup water
- one well beaten egg
- one small onion cut fine
Directions
One and a half pounds raw veal chopped fine, one-third cup cracker crumbs, one well beaten egg, one-half teaspoon salt, one-half teaspoon pepper, one-half teaspoon ginger, one-half teaspoon sage, one small onion cut fine, one-half cup water and two tablespoons butter. Remove skin and membranes from the lean veal and chop or grind it fine. Add the crack- ers, then the eggs and then the other ingredients. Mix well : put in a buttered pan, pressing it in compactly, and put lumps of butter on the top. Bake two or three hours and serve cold, cutting in thin slices. — Mrs. O. Ramey, Williams, Ariz.
222 THE ARIZONA COOK BOOK