Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one-half pounds of veal
- one cup of the liquid
- one-half pounds of salt pork
- salt
- pepper
Directions
Boil until thoroughly done three and one-half pounds of Veal and pne and one-half pounds of salt pork (with lean. and
WIIvUAMS PUBLIC LIBRARY ASSOCIATION 223
rind removed), salt and pepper to taste, then chop very fine. Dressing : Use one cup of the liquid, butter size of an egg. Let this come to a boil and stir in t\vo well beaten eggs. Boil two minutes, stirring constantly to keep it smooth. Add more salt and pepper if necessary. Pour over the chopped meat and mix well. Place in a pan and press. — Mrs. C. H. Hodskin, Manistee, Mich.