Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
108
Calories
7g
Protein
6g
Fat
7g
Carbs
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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 eggs
- pepper
- salt
- mace
- nutmeg
- lemon peel
Directions
1
Chop veal very fine; season with pepper, salt and mace.
2
Beat three eggs, and mix with the meat; drop them in boil- j ing lard, the size of an oyster, and fry a light brown. Make 1 a gravy thickened with cream and the yolk of an egg, and
3
season with nutmeg and lemon peel.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive