Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
| Mace | 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 pounds of lean veal into small pieces
- one ounce of butter
- four quarts of water
- a pound of lean ham
- a pint of cold water
- three onions
- two carrots
- eight large mushrooms
- one celery stalk
- one parsnip
- one meal
- mace
Directions
Cut two pounds of lean veal into small pieces, adding half a pound of lean ham, and a small chicken. Place in a deep iron kettle with one ounce of butter, three onions, two carrots, eight large mushrooms, one celery stalk, one parsnip, a blade of mace, and a pint of cold water ; let it stew till it catches at the bottom and is quite brown, but not burnt, then add four quarts of water. Boil gently for four hours or more, or till the meat separates from- the bones. Salt, strain thoroughly and cool. Remove
WILLIAMS PUBLIC LIBRARY ASSOCIATION 385
fat. This will make enough for more than one meal and can be served once cold and once hot. — Mrs. M. S. Carpenter, Hackensack, N. J.