Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
659
Calories
20g
Protein
18g
Fat
102g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- one cup of stale bread crumbs add one-half tablespoonful of salt
- one teaspoonful lemon juice
- one-quarter cup melted butter
- one-half tablespoonful of salt
- one-quarter tea- spoonful pepper
- one egg beaten until light
- 88 rocky mountain cook book
- salt
- sage
- thyme
- lemon juice
- pepper
Directions
1
Have the blade removed and fill the space with a highly seasoned stuffing ; sew up the opening and truss with strips of salt pork. Allow thirty minutes to a pound.
2
To one cup of stale bread crumbs add one-half tablespoonful of salt, sage, thyme, one teaspoonful lemon juice, of chopped salt pork, one-quarter tea- spoonful pepper, one-quarter cup melted butter, one egg beaten until light, and if too dry add a little hot water.
3
88 ROCKY MOUNTAIN COOK BOOK.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive