Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- one pint of butter milk
- one handful of meal
- two handfuls of flour
- half teaspoon of soda
- three teaspoonfuls of chopped sage
- two ounces of butter
- one quart of strong vinegar
- 20 meats
- 21 roast i
- one large kitchen spoonful of lard
- one egg
- one small onion
- two large onions
- one salt spoonful of salt
- one half hour before taking ott
- four little sticks on the top of the i
- vinegar
Directions
Season well and roast slowly at hrst, allowing fully half an hour to a pound ; put some water in the pan, and baste often. Cook thoroughly. Fried cabbage is very nice with pork, also any tart sauce ; canned vege- tables, or turnips, are nice; celery is always admissible. 20
MEATS. 21
ROAST I.EG OF I.AMB.
Roast it ill the usual nianuer. When about done, and a light brown on top, make a dressing in this way : Put into a skillet one large kitchen spoonful of lard ; when hot pour into it this batter: One pint of butter milk, one handful of meal, two handfuls of flour, one egg, half teaspoon of soda, teaspoonful of salt, a little sage, and one small onion. Stir constantly until done. Cut the roast several times across the top, and spread the dressing on over the top and sides ; return to the oven and brown. This is veil/ nice. — 3Irs. Louisa Se- bree, FayeMe., Mo.
ROAST I.ITTI.E PIG.
The pig should be three weeks old, well cleaned, and stuffed with a dressing of this proportion : Two large onions, four times the quantity of bread crumbs, three teaspoonfuls of chopped sage, two ounces of butter, half a salt-spoonful of pepper, one salt spoonful of salt, and one egg. or it may be filled with veal force-meat stuffing, if preferred, or, it may be stuffed with hot, mashed pota- toes. Sew it together with a strong thread, trussing its fore legs forward and its hind legs backward. Rub the pig with butter, flour, pepper, and salt. Roast it at flrst before a very slow Are, as it should be thoroughly done ; or, if it is baked, the oven should not be too hot at first. Baste it very often. When done (in about three hours,) place a cob or a potato in its mouth, having put something in at flrst to keep it open. Serve it with apple- sauce or tomato sauce. — Mrs. Henderson'' s
Cook Book.
cha:»ii»agm: iiA.n.
When boiling liani add one quart of strong vinegar, one half hour before taking ott'. This cuts the grease in the ham and imparts a peculiar, sharp, and pleasant flavor. When done put the ham into the oven to bake ; flrst lay three or four little sticks on the top of the i)an.
22 THE MISSOURI COOK BOOK.
on tliem put your ham ; this allows all the grease to drop down in the pan, and leaves tlie meat very dry. • Bake in a slow, cool oven an hour. — M7~s. J. Kinney, Fraiiklin, Mo.