Photo: Jonathan Farber
Estimated Nutrition (whole recipe, rough)
8
Calories
0g
Protein
0g
Fat
2g
Carbs
Counts 3 of 5 ingredients — the other 2 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 |
| Leaf | 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
- five pounds lean meat
- half pounds leaf fat
- half pounds chine fat
- six ounces salt
- five ounces pounded sage
- five ounces of pepper
Directions
1
Twenty-five pounds lean meat, two and a half pounds leaf fat, two and a half pounds chine fat, six ounces salt, five ounces pounded sage, five ounces of pepper. Cut the meat and fat in small pieces, mix it well with the salt, sage, and pepper, and grind in chopper.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive