Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one cup of cooked meat of any kind of which yuu wish to make your hash
- one cup of boiling stock
- a teaspoonful of butter on the fire
- a teaspoonful of flour
- a teaspoonful of grated onion
- three eggs
- six tomatoes wnth pepper
- one clove
- two cuj^s of cold
- 61 pan
- one tablespoonf ul of butter
- salt
- pepper
Directions
Chop veal very fine; season to taste 'Avith salt and pepper. Beat well three eggs, add to the meat; drop a spoonful at a time in very hot lard, when brown take out and drain on paper. -Then put on a hot dish and serve with tomato sauce; made by cooking six tomatoes wnth pepper, salt and one clove, when stewed half an hour strain through a seive. Put a teaspoonful of butter on the fire, add a teaspoonful of flour, cook one minute, add strained tomatoes, boil up and serve.
Chop one cup of cooked meat of any kind of which yuu wish to make your hash; two cuj^s of cold, boiled potatoes chopped. Put one cup of boiling stock or water into a sauce-
Exchange Ccok Book. '61
pan, add one tablespoonf ul of butter, as soon as they boil put in the meat and potatoes; season with pepper and salt, also with a teaspoonful of grated onion, if you like the flavor; cook until it will be thick enough to stay on the toast on which it is to be served.