Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 2 pounds salt pork
- nine o'clock
- 10 put in 1
- 11 put in peeled
- 30 add some peeled potatoes
- 84 old country recipes
- 1 beaten egg
- salt
Directions
Put corned beef in a large kettle of cold water about nine o'clock ; at 10 put in 1 or 2 pounds salt pork, in a solid piece ; put in small beets at the same time: at 11 put in peeled and quartered turnips and scraped parsnips; at 11:30 add some peeled potatoes and a small calibage in quarters. Let boil a full half hour. Half a red pepper improves the dish. Dish the meat on a platter, and most of the vegetables in separate dishes, using the carrots and parsnips for garnishing. Serve horseradish with the meat. Be careful not to break the skin of the beets while cook- ing, and peel and quarter them to serve.
84 OLD COUNTRY RECIPES AND NEW.
"Mrs. Owen's Cook Book."
Clean as a pig, scrape, not skin it. Chop the hvcr hue, mix with breadcrumbs, chopped onion, and parsley, pepper, salt and 1 beaten egg. Stuff with it. Or stuff with peeled and sliced apples. Sew up, roast and baste with salt and water, and rub over with a rag dipped in its own grease when finishing. Make the gravy with browned flour, and serve whole with a baked apple in its mouth.