Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cracker | 5 saltine crackers (15g) | 66 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 3 table- spoonfuls of cracker crumbs
- 1 table- spoonful of cracker crumbs
- two mixtures irregularly
- salt
- pepper
- lemon juice
- mustard
- cayenne
Directions
Take cold boiled or roasted veal, chop fine, season well with salt and pepper, and a little lemon juice, add 2 or 3 table- spoonfuls of cracker crumbs and moisten with soup stock or hot water. Take 1-3 as much finely chopped ham as of veal. Season with mustard and a little cayenne pepper, add 1 table- spoonful of cracker crumbs and moisten with a hot stock or water. Butter a mould and line with slices of hard boiled egg. Put in the two mixtures irregularly, so that when cut it will have a mottled appearance. Press in closely and steam three- quarters of an hour. Set away to cool. Remove from the mould and slice before serving. Boston Cook Book.