Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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
- a teaspoonful of cayenne pepper
- a tablespoonful of boiling water in which a large onion has been steeped
- cayenne
- pepper
- nutmeg
- cloves
- mace
- mustard
- salt
Directions
Boil a calf's liver in slightly salted water till tender, boiling the tongue in another vessel the day before needed. Cut the liver in small
RUAST PIG. 531
pieces and rub gradually to a paste, moistening with melted butter. Work into the soft paste a quarter of a teaspoonful of cayenne pepper, half a grated nutmeg, some ground cloves and mace, a teaspoonful each of Worcestershire sauce and made French mustard, salt to taste and a tablespoonful of boiling water in which a large onion has been steeped. Mix thoroughly and pack in jelly pots very hard, inserting here and there bits of the tongue ; cover with melted butter and fasten the lids,