Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- four pounds of lean veal
- one pound of fat salt pork
- two cups of cracker crumbs
- one cup of water
- four eggs
- one
- salt
- pepper
- sage
Directions
Four pounds of lean veal, one pound of fat salt pork, chopped fine before cooking, to which add four eggs, two cups of cracker crumbs (rolled fine), one cup of water, salt, pepper and sage to taste. Bake in slow oven three hours. Butter may be used instead of pork.
BAKED CHOPS. Cut into slices, the thickness of a penny, raw potatoes ; arrange in a baking dish and sprinkle each layer with salt and pepper ; put in enough cold water to prevent burning. Place the dish on the top shelf of a very hot oven in order to brown the potatoes in a few minutes. Have ready some loin chops, (one for each person). When the j)otatoes are browned remove the dish from the oven and place the chops on the top, add a little salt, pepper, and hot water if required. Cook about three-quarters of an hour.