Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Hickory Nut | 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
- three cups of flour
- a pinch of salt
- four small pieces of butter the size of a hickory nut
- three eggs
- butter the size of a hickory nut
- salt
- pepper
Directions
Mrs. C. T. Carson.
Never wash the meat, but if necessary wipe with a damp cloth, sprinkle with salt, pepper and flour; if not fat, put three or four small pieces of butter the size of a hickory nut on it ; put in the dripping pan, letting it rest on a wire frame or some small sticks to keep it from the pan ; no water is needed ; baste and turn often, baking from fifteen to twenty minutes for every pound. Make a Yorkshire pudding to eat like veg- etables with the roast as follows : For every pint of milk take three eggs, three cups of flour and a pinch of salt; stir to a smooth batter and pour into the drip- ping pan, under the meat, half an hour before it is done.