Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cake | 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
- a cup of milk
- one egg beaten
- one third of it be fat
- two oval cakes
- pepper
- nutmeg
- salt
- parsley
- thyme
- black pepper
- cloves
- sage
Directions
Cut broiled or roasted veal in slices, flour and fry till a light brown ; take them out ; put hot water in the butter they were fried in ; mix flour and water together, and stir into the gravy ; season with pepper, nutmeg, or a little catsup. Put in the meat and stew till very hot. — Miss Hawes.
BAKED HASH. Chop the meat very fine, and put in a pan with some water ; add salt and pepper, butter and bread crumbs to taste ; season with a little chopped onion, parsley, and thyme, all minced fine; half a cup of milk or cream, with one egg beaten in ; grate some crumbs over the top, and bake till brown.
Take any kind of cold beef or bouill^ ; let one third of it be fat ; mix a small portion of chopped ham ; season with chopped onions, black pepper, cloves, thyme, or a little sage, according to taste ; bind all together with yolk of egg or a little flour •, bake a short time, in two oval cakes ; take the gravy that fi-ies out and thicken with a little flour; add a little water; season with pepper and salt, and pour over the hashed. It may be made with cold veal.