Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- three pounds veal cut in pieces about two inches square
- two tablespoonfuls flour
- one tablespoon butter
- nine small peeled potatoes
- one-half teacupful sweet cream
- five holes in crust
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Directions
Place in a pot three pounds veal cut in pieces about two inches square with hot water enough to cover; a little grated onion, little grated carrot, butter size of an egg, nine small peeled potatoes. Put in a sauce pan, two tablespoonfuls flour, one tablespoon butter, brown nicely, add one-half teacupful sweet cream. Pour the veal mixture in this, letting it boil up good. Season to taste and put all in a hake dish. Make a nice biscuit dough for the iroper crust, and place over bake dish, making about five holes in crust for ventilation. Bake twenty minutes or less. Fill holes with blackberry jelly and serve hot. — Miss Esther Hanson, Hartford, Conn.
THE ARIZONA COOK BOOK
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