Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- a pint of wine
- half cover the meat
- pepper
- salt
- cloves
- nutmeg
- vinegar
Directions
Take a piece of the rump and into deep incisions made therein put little thin squares of pork that have been rolled in a seasoning of pepper, salt and spices, such as cloves and nutmeg; then in a stewpan containing sliced onions, carrots, lemon, a bay-leaf and pieces of pork, lay the meat; over all pour a half a pint of wine, adding a little vinegar, and enough water to about half cover the meat. Cook until the meat becomes tender, being careful to keep the dish tightly cover- ed; turn the meat often.