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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- two quarts of liquor
- a handful of parsley half an hour before it is done
- three knuckle joints of beef which have been well cracked open
- one large mould
- salt
- parsley
Directions
Take three knuckle joints of beef which have been well cracked open, cover with cold water, salt, and boil until there are about two quarts of liquor, adding a handful of parsley half an hour before it is done. Strain and pour in moulds. It
374 THE ARIZONA COOK BOOK
is nice served in individual moulds, but can be served from one large mould. Set on ice until thoroughly chilled, when it will be firm. This is especially nice in hot weather served with salt- ed wafers. — Mrs. Bertha S. Kennedy, Flagstaff, Ariz.