Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Meat | not in our table | 0 |
| Water | 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 pint of any cold meat chopped
- one cup bread crumbs
- one cup water
- one large pepper
- one large onion
- one large cup tomatoes
Directions
One pint of any cold meat chopped, one cup bread crumbs, one cup water, cold, one large pepper, one large onion, one large cup tomatoes. Put all through grinder, but keep in separate lots. In a round baking tin or dish put a layer of meat, then breadcrumbs, pepper, onion, to- matoes, salt and pepper, and so on until all materials have been used ; dot with small pieces of butter, pour on cup of cold water and bake three-fourths of an hour. While bak- ing, with a fork work away from sides of pan towards cen- ter so water will reach all parts of tin. This meat, when cold, makes very good filling for sandwiches.
Mrs. William G. Kress.