Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | 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 ounces of sweet drippings
- four ounces of chopped onion
- an ounce of chopped parsley
- a pound of dry bread in tepid water
- a pint of boiling milk
- one level tablespoonful each of powdered sage
- two eggs
- parsley
- sage
- thyme
- salt
- pepper
Directions
Fry together two ounces of sweet drippings or butter, half an ounce of chopped parsley, and about four ounces of chopped onion ; season with one level tablespoonful each of powdered sage, thyme and salt, and a level teaspoonful of pepper. Soak half a pound of dry bread in tepid water for five minutes, then wring it dry in a towel ; add it to the onion and herbs ; stir it until it is scalding hot, add the fried liver, the yolks of two eggs, and half a pint of boiling milk or water, and use as a dressing for poultry or pork.
PORK SPARE-RIB,
Joint it nicely before roasting, and crack the ribs across. Take care not to have the fire too hot. It should be basted with a little butter and flour, and sprinkled with fine sage. It takes from two to three hours to cook, as pork should never be underdone. Apple sauce, mashed potatoes and greens are proper accompaniments.