Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 of flanks
- one cup fine bread crumbs
- three tablespoons fine chopped salt pork
- one teaspoon salt
- one saltspoon pepper
- one small onion chopped fine
- one egg
Directions
Four or five pounds of flanks, wipe dry, remove the extra fat, membrane and skin, pound and trim to get a uniform thickness. For the dressing : One cup fine bread crumbs, three tablespoons fine chopped salt pork, one teaspoon salt, one of sage, one of marjorem, one of thyme, one saltspoon pepper, one small onion chopped fine, one egg. Moisten with hot water till soft enough to spread on the meat. Roll and tie, then bind with a cloth and put in boiling water and cook four or five hours very slowly. Cool in the liquid. Do not add the pork to the dressing till after the water is added.