Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- three pounds veal chopped
- two pounds boiled ham
- one cup of flour
- six eggs boiled hard
- 47 erate oven about two hours
- three layers of veal
- one heaping teaspoon of salt
- salt
- pepper
Directions
Three pounds veal chopped, uncooked, two pounds boiled ham, chopped, six eggs boiled hard and chopped, catsup, salt, pepper and butter. Put a layer of the veal in a bread pan, season with salt, pepper and butter and catsup, then a layer of ham, and over this a layer of the chopped eggs. Repeat until pan is full. Bake in a mod-
BETHANY UNION COOK BOOK 47
erate oven about two hours, then cool under a weight. This amount makes three layers of veal and two of ham and eggs in an ordinary bread pan.
Mrs. Arthur D. Heffron.
DUMPLINGS.
To one cup of flour, one heaping teaspoon of salt, sift several times, add sweet milk enough to make a soft dough. Drop into boiling water or soup and boil twenty minutes without removing cover. Mrs. A. Kruse.