Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Liquor | 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
- three pints of the liquor in which ham has been boiled
- two tablespoonfuls of flour wet in a cup of the cold liquor
- a tablespoonful of chopped parsley
- two well beaten eggs
- six round crackers split have been placed
Directions
Re-heat three pints of the liquor in which ham has been boiled, (if not too salt) and when boiling, skim, stir in gradually two tablespoonfuls of flour wet in a cup of the cold liquor. Bring to a boil and pour into tureen in which two well beaten eggs and a tablespoonful of chopped parsley with six round crackers split have been placed.
]MRS. C. E. HUBBARD.
10 11 AT FIELD COOK ROOK.