Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- one pound of young pork
- one pound of lean veal
- one pound of beef suet chopped very fine together
- six pounds of lean fresh pork
- three pounds of fat pork
- twelve teaspoons of sage
- six teaspoons of pepper
- six teaspoons of salt
- a pound of bread crumbs
- a teaspoon of pepper 116 the home cook book
- six sage leaves
- one nutmeg
Directions
M, A. Sadler, Aurora,
Take one pound of young pork, fat and lean, without skin or gristle ; one pound of lean veal ; one pound of beef suet chopped very fine together. Put in half a pound of bread crumbs, six sage leaves, a teaspoon of pepper
116 THE HOME COOK BOOK.
and two of salt, some thyme, marjoram and savory shred fine ; mix well together.
Mrs. C. Bradley, and others.
Six pounds of lean fresh pork, three pounds of fat pork, twelve teaspoons of sage, and six teaspoons of pepper, six teaspoons of salt, (and two of cloves, and one nutmeg, if you prefer,) grind or chop very fine ; mix these ingredi- ents thoroughly, and pack in a jar, and pour hot lard over the top.