Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- three pounds veal
- one-half pound salt pork
- one teaspoonful of salt
- three eggs
- five boston crackers roll- ed tine
- salt
- black pepper
Directions
Three pounds veal (chopped), one-half pound salt pork, three eggs, teaspoonful of black pepper, one teaspoonful of salt, piece of butter size of an egg:, five Boston crackers roll- ed tine; stir with the eggs, add the butter (melted). Bake three hours. Baste with cup of water and tablespoonful of butter.
C^ORNEI) BEEF.
Should be cooked in plenty of cold water brought slow^ly to a boil; if very salt the meat should be soaked over night; but if young and not too strongly brined this will not be nec- essary. It should be cooked sufficiently long to make tender, so that in a brisket or j)late piece the bones may be readily removed. Preserve the liquor in the pot, and if any of the meat remains after the lirst meal, return it and let it stand over night in the liquor so that it inay absorl) it.