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 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- three pounds of fresh veal chopped fine
- two slices of salt pork hoiled
- two tablespoonfuls of cream
- two teaspoonfuls of pepper
- two tablespoonfuls of sage
- one tablespoonful of salt
- three eggs stirred in raw
- four boston crackers pounded
Directions
MRS. R. F. BOWER.
Three pounds of fresh veal chopped fine. Take out all the gristle. Two slices of salt pork hoiled and chopped ; three eggs stirred in raw ; two tablespoonfuls of cream or milk ; four Boston crackers pounded ; two teaspoonfuls of pepper ; two tablespoonfuls of sage and thyme ; one tablespoonful of salt. Form into a loaf, and bake two and a half hours. Baste with butter and water, and bake a brown color.