Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 teaspoonfuls of salt
- two teaspoonfuls of sage
- one-half teaspoonful of pep- per
- a quart of hot cider
- one-third fat
- 80 rocky mountain cook book
- one-half yard long
Directions
Boil and prepare the ham for baking. Baste it every few minutes with a quart of hot cider.
SAUSAGES (Mrs. Lincoln).
Use sweet fresh pork. Take one-third fat and two- thirds lean. Chop or grind very fine; season for
80 ROCKY MOUNTAIN COOK BOOK.
every pound of meat and fat two teaspoonfuls of salt, two teaspoonfuls of sage, one-half teaspoonful of pep- per. Make cotton bags, one-half yard long and four inches wide. Dip them in strong salt and water and dry. Crowd the meat into them, tie the bag tightly and keep in a cool place. When wanted for use turn the end of the bag back, cut off the meat in half-inch slices, fry in hot frying pan until brown on both sides.