Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | 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 pound of raw veal
- three sprigs of pars- ley
- a pound of raw ham into dice
- an ounce of gelatine in a teacup of cold water
- 37 cover
- three hard-boiled eggs into dice
- parsley
Directions
Cut one pound of raw veal and half a pound of raw ham into dice, and put in a saucepan, with just enough water to
cover it. If the taste of onion is liked, a very small morsel may be added. Simmer one hour. Put three sprigs of pars- ley, cut fine, into it, five minutes before taking it from the fire. While it is cooking, soak half an ounce of gelatine in a teacup of cold water, and add it with the parsley. Cut three hard-boiled eggs into dice; butter a mould, and put in the eggs, so that they will adhere to the butter, and line the bot- tom and sides of the mould ; pour in the mixture, let it set all night, and turn it out on a dish. A nice English dish, for breakfast or tea.