Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 gill of water
- a teaspoon of grated onion
- 56 meats
- salt
- pepper
Directions
Mrs, Maggie L. Tunnelle.
Place a line 5- or 6-pound roast in a pan ; sprinkle in the bottom of the pan salt and pepper, and a teaspoon of grated onion ; spread nice, fresh lard over roast, then dredge with flour ; then place in hot oven for about 10 minutes before turning; then sear the other side, and add to the pan about 1 gill of water ; baste with the gravy from time to time until roast is done. If desired, add dressing about a half hour before removing.
56 Meats.