Photo: Cala
Estimated Nutrition (whole recipe, rough)
43
Calories
0g
Protein
1g
Fat
5g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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
- a cup of wine
- allspice
- pepper
- cloves
Directions
1
Soak a cofi'ee-cup of beans over night, and put on next morning with a knuckle of veal. After four hours boiling take off liquor and strain it ; pick off a few shreds of veal and put in and return to pot. Thicken with brown flour and flavor with ground spices, such as allspice, pepper, and cloves. Slice a couple of hard-boiled eggs, a couple of slices of lemon, and a cup of wine, and put in tureen, then pour in _^soup.— Mrs. Sidney Clay.
2
FISH EECrPES.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive