Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- one pint
- one pound of veal
- four ounces of bacon
- one clove of garlic
- four ounces of raw ham
- four ounces of bread crumbs soak- ed in one half pint of warm milk
- one half pint of warm milk
- a cupful of boiling water in the pan
- a teaspoonful of sage
- half inch squares on top
- three little onions
- four whole raw eggs
- salt
- pepper
Directions
Place the roast in a hot oven with the skin side up, when the heat has started enough of the oil of the fat to baste with, open the oven and baste it, closing the door immedi- ately; this should be repeated every five or six minutes until
Exchange Cook Book. 17
the roast begins to brown, then dredge and salt and add suffi- cient boiling water to cover the bottom of the pan. About fifteen minutes for each pound should be allowed for roasting.
R0A8T PORK.
Por\ should be roasted fully twenty minutes for each pound; baste frequently. When buying the roast have the butcher score it in half inch squares on top. When the roast commences to brown, put a cupful of boiling water in the pan, then season the roast with salt and pepper.
R0A8T PIG.
Of course this ought to be called baked pig, as nothing is ever roasted now a-days. Have the butcher thoroughly clean the pig, and cut oft* the end of the snout. Stuff it with a dressing of bread crumbs, plenty of butter, a large onion chopped, a teaspoonful of sage and a little red pepper. Rub the pig all over with salt and pepper and dredge thoroughly when you put it in the baking pan, add one pint and a half of water with which it is to be basted continually, at the same time rubbing it over with melted butter and Hour mixed. It will be done in about three hours. Make a rich gravy, and add the chopped liver and heart of the pig, which have already been boiled until done.
A French receipt .suggests a force meat stuffing. I will translate it: "Make a stuffing with one pound of veal, four ounces of bacon, the liver of the pig, one clove of garlic and two or three little onions, all chopped. Add four ounces of raw ham (cut in dice), salt, powdered spices, four whole raw eggs (beaten), and, lastly, four ounces of bread crumbs soak- ed in one half pint of warm milk. Mix all together and stuff the pig with it, adding some fresh truffles.""