Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
709
Calories
40g
Protein
15g
Fat
99g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 cupfuls of bread crumbs
- one-half cupful of chopped pork
- one-half lemon peel grated
Directions
1
Fill it with stuffing made of two cupfuls of bread crumbs, one-half cupful of chopped pork, one-half lemon peel grated, a little juice, also summer savory. Bind the veal into a round form, fasten it with t^kewers, sprinkle pepper and salt over it and cover with buttered paper. Baste well and often. Just before it is done sprinkle with flour and rub butter on it. Bake three hours.
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] ·
Recipe sourced from
internet_archive