Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Veal | 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 pound of calf's liver
- a tablespoonful of browned flour
- two pounds of veal two hours
- four hard boiled eggs
- one lemon sliced
- salt
- pepper
- cloves
Directions
Boil one pound of calf's liver and two pounds of veal two hours, skimming well, then strain, chop the meat fine and add to it a small onion chopped. Salt, pepper and ground cloves to taste, thickening all with a tablespoonful of browned flour, and boiling all up together. Have four hard boiled eggs, cut up in tureen, also one lemon sliced.
MRS. C. E. HUBBARD.