Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Coffee | not in our table | 0 |
| Liquor | not in our table | 0 |
| Meat | 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 of veal
- one cup bread crumbs
- half cup butter
- a teaspoon of good mixed sea- soning
- one box gelatine
- one coffee cup of the liquor meat was boiled
- one-half pound of smoked ham
- two beaten eggs
- salt
- pepper
- mustard
- parsley
Directions
Take as many eggs as you wish, and boil twenty minutes. Remove the shells and cut in half, lengthwise, leaving the whites unbroken. Take out the yolks and powder them with a spoon ; mix with them butter, salt, pepper, mustard, vine- gar, and oil to taste, with chopped olives and a little chopped parsley. This makes a thick paste with which to fill the boiled whites. Press together and twist white paper about them.
Mrs. R. Weber. PRESSED MEAT FOR LUNCHEON OR PICNIC.
Boil together a ham and tongue. Cut off all fat, and chop together very fine ; dissolve one box gelatine, pour into it one coffee cup of the liquor meat was boiled in ; add to the chopped meat. Mix thoroughly and put in press.
Mrs. Belle M. Jewett. POTTED MEATS.
An excellent substitute for the expensive potted meat fill- ings can be made from the odds and ends of cold meat minced and seasoned with Worcestershire Sauce. Another appetiz- ing sandwich is made from cold sausage crushed fine and spread on the buttered side of a biscuit. Boiled fresh cod or salmon made into a mince or paste used in combination with egg is always palatable. Thin slices of cucumber that have
FOR THE PICNIC EUNCHEON. 235
been upon the ice an hour, or more are an addition to this filling. Good sandwiches can be made from all kinds of sal- ads, and their name is legion.
VEAlv LOAF.
Take three pounds of veal and one-half pound of smoked ham. Put through, a meat chopper, carefully removing all shreds. Add one cup bread crumbs, half cup butter, two beaten eggs, a little salt and a teaspoon of good mixed sea- soning. Mold in loaf and bake two hours, basting as soon as there is sufficient liquid in the pan to do so.
Florence Collins Porter. SANDWICHES.
For winter sandwiches use chicken, tongue, ham, beef, mut- ton, duck, celery, caviar. For summer, cherries, pineapple and plums blend. Fruits should be chopped. The sandwiches may be cut in different shapes with an ordinary biscuit cutter, any style of crescent, which may be halved; the plain rounds may be halved or quartered. Plain finger shapes are always popular, and good sized squares are probably best of all for hungry picnickers.