Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
98
Calories
7g
Protein
6g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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 salt
- 1 teaspoonful of black 1 teaspoonful of ground pepper
- 1 teaspoonful of ground pepper
- 3 eggs
- salt
- pepper
- sage
- cayenne
Directions
1
^y2 lbs. of veal; 3 eggs;
2
i/z lb. of pickled pork; 1 tablespoonful of salt; 1 teaspoonful of black 1 teaspoonful of ground pepper; sage;
3
Pinch of cayenne.
4
Put the veal and pork through the meat grinder. Add the eggs (beaten together), salt, pepper, and sage. Make into a loaf and bake, covered, for four hours, basting often. At the last allow to brown nicely. Put just enough water in the pan to keep it moist, and baste with butter and water.
By Colville, Jessie Henderson. [from old catalog] ·
Recipe sourced from
internet_archive