Photo: Jonathan Farber
Estimated Nutrition (whole recipe, rough)
8
Calories
0g
Protein
0g
Fat
2g
Carbs
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- eight ounces of fine salt
- three ounces of pepper
- two tea-cupfuls of sage
- 20 meat eecipe8
- salt
- pepper
- sage
Directions
1
To thirty pounds of meat add eight ounces of fine salt, three ounces of pepper, two tea-cupfuls of sage, bne tea-cupful of sum- mer savory. This is excellent. — Miss Jaynes.
2
20 MEAT EECIPE8.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive