Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- half pounds of round steak
- one tablespoon of flour
- two tablespoons of milk
- four pounds of brown sugar
- four ounces of saltpetre
- four quarts of flne liverpool salt
- two eggs
- salt
- pepper
Directions
One and a half pounds of round steak, chopped flne ; two eggs, one tablespoon of flour, two tablespoons of milk ; salt and pepper to taste ; drop in spider and fry until done. — Jliss Cora Jones, Sf/racuse, N. Y.
TO PICKEE OXE HEIM^DRED POEXDS OF BEEF OR TOAGEE.
Sprinkle the bottom of tub, or flrkin, with salt. Four pounds of brown sugar, four ounces of saltpetre, four quarts of flne Liverpool salt. Mix well together, and in packing sprinkle evenly over the meat. The dissolving of salt and juice of meat will be sufficient to pickle. Keep the meat closely pressed together with a good weight. — Mrs. Nettie Gannett, Fayette, Mo.