Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Mace | 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
- one head
- quarter pound meats
- one wineglass of sherry wine
- two white onions
- one heaping tablespoonful black pepper
- 31 butter
- nutmeg
- mace
- allspice
- black pepper
- salt
Directions
One head and liver. Boil liver until done and head until the bones can be pulled out. Cut it in pieces no larger than walnuts, chop two white onions and mix it with half a tea- spoonful of powdered nutmeg or mace; same of allspice, one heaping tablespoonful black pepper, salt to taste, quarter pound
MEATS. 31
butter, one wineglass of sherry wine, the same of brandy. Mix all and put it in a dish. Grate bread-crumbs on top and spread some of the butter over to brown it. Bake.