Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 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
- 1 pound calf's liver
- 2 pounds of veal 2 hours
- a slice of lemon
- 1 small onion chopped
- salt
- pepper
- cloves
Directions
Boil 1 pound calf's liver and 2 pounds of veal 2 hours, skim- ming well, then strain. Chop the meat fine and add to it 1 small onion chopped, salt, pepper and ground cloves to taste, thickening all with browned flour. Let all boil up together. Put a slice of lemon and quarter of hard boiled egg in each dish and pour soup over when ready to serve. Mrs. Hubbard.