Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
| 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
- four pounds of veal until tender
- salt
- pepper
- sage
Directions
Boil three or four pounds of veal until tender, then chop it fine and season with salt and pepper, and very little sage and very little clover; return to the liquor you boiled the veal in, leaving only enough to moisten your chopped meat, then pour this into a square tin, set in a cool place to harden.
2? HATFIELD COOK BOOK.