Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mace | 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
- 1 teaspoon each of cinnamon
- 1 cup boiling stock
- a quart of pieces of left over cooked meat
- salt
- pepper
- cloves
- cinnamon
- vinegar
- allspice
- mace
Directions
Chop any kind of cold meat very fine ; season with salt, pepper, cloves and cinnamon: mix with a little wine, vinegar and Worcestershire sauce. Pack in a jar, and cover with J inch melted butter. It will keep some time.
. PRESSED MEAT.
Take a quart of pieces of left over cooked meat, as from soup, etc. Take out any gristle or bones. Add salt to taste, 1 teaspoon each of cinnamon and allspice, \ teaspoon each of cloves, pepper and mace, and 1 cup boiling stock. A little vinegar may be added, if liked. Mix, press into a square mould, and put aside to cool. Serve sliced.