Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- two cloves stuck
- one half teaspoonful of sugar in a sauce pan
- two small onions
- two carrots
- 26 harvest festival come to a hard boil
- cloves
- pepper
- salt
- allspice
Directions
Have the butcher remove the bone from a rump roast and take a few stitches to keep it to- gether. Put in an iron pot with a tight cover, add two small onions with two cloves stuck in each, a red pepper pod, two carrots, salt and allspice. Pour on boiling water enough to cover and let it
Digitized by
26 HARVEST FESTIVAL
come to a hard boil, then let it stand where it will simmer for six hours. Place the meat on a hot dish. Strain the gravy and remove the grease. Put one half teaspoonful of sugar in a sauce pan and stir till melted, then pour the gravy over it and thicken with flour, then pour over the hot meat.