Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 1 tablespoonful of pepper
- 2 teaspoonful of nutmeg
- 1 calf's head
- 2 silver onions
- 1 wine glass of sherry wine
- 46 meats
- pepper
- nutmeg
- allspice
- salt
Directions
1 calf's head; 1 lb. of calves' liver;
2 silver onions; 1 tablespoonful of pepper; >2 teaspoonful of nutmeg; teaspoonful of allspice; Salt to taste; yi lb. of butter;
1 wine glass of sherry wine.
Boil liver until tender, and head until bones can be pulled out; cut in large pieces. Chop the onions very fine and mix with the seasonings. Put all to- gether and bake in a buttered dish; cover the top with bread crumbs and tiny bits of butter to brown it.