Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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 pound chopped cooked meat
- three ounces fat pork cooked
- one tablespoon powdered herbs
- one-fourth cup capers
- one cucumber pickle chopped fine
- four beaten eggs
- salt
- pepper
Directions
Mix one pound chopped cooked meat, three ounces fat pork cooked and chopped, one tablespoon powdered herbs, one-fourth cup capers, one cucumber pickle chopped fine, four beaten eggs, salt and pepper to taste. Pack into round buttered dish and steam one-half hour. When cold turn from mold and serve sliced thin with green vegetable salad. Slices of hard boiled eggs may be pressed against the sides of mold before meat is put into it.
This dish is particularly good, made of roast mutton and served hot, surrounded with buttered string beans, and a rich, well flavored brown sauce, in a dish apart.
Bessie McCumber.