Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two tablespoonfuls of butter
- one pint of stock
- one tablespoonful of flour
- one pint of peas
- one slice of ham in a saucepan
- one teaspoonful of salt
- one cup flour
- two teaspoons royal baking powder
- a teaspoonful of pepper
- one egg
- salt
- pepper
Directions
Cold duck; ham; two tablespoonfuls of butter, one pint of stock, one tablespoonful of flour, one pint of peas, salt and pepper. Put the remains of a cold duck and one slice of ham in a saucepan with the butter. Fry until they are slightly browned. Then dredge in the flour and pour the stock in gradually. When it boils up, season with one teaspoonful of salt and one-fourth of a teaspoonful of pepper. Have the peas ready, put them in the center of the dish, arrange the duck around them and pour the sauce over it.
DUMPLINGS.
One cup flour, nearly two teaspoons Royal Baking Powder, a little salt; sift all together, then add one egg and sweet milk to make rather stiff batter, and drop in spoonsfuls into boiling soup and boil twenty minutes. Do not lift the lid or the dumplings will not be light. — Mrs. A. D. Nash.