Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Veal | not in our table | 0 |
| Water | 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 pounds of beef
- 2 cups of ground meat use 1 cup of mashed potatoes
- 1 cup of mashed potatoes
- 2 tablespoons milk
- 2 pounds of chopped beef
- 1 pound chopped pork
- 3 pounds of veal
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon cream
- 4 tablespoons milk
- 1 tablespoon butter
- 1 tablespoon sugar
- a pint of water
- a large piece of butter
- a pinch of sage
- 30 min- utes
- 1 onion may be added if one likes
- one likes
- 1 egg well beaten
- 1 grated onion
- 3 eggs
- 2 level tablespoons flour
- one lemon
- 1 egg
- 59 veal loaf
- 4 crackers rolled fine
- 2 lbs
- 3 eggs well beaten
- 1 grated nutmeg
- 4 rolled crackers
- 12 crackers
- butter the size of an egg
- salt
- pepper
- parsley
- black pepper
- sage
Directions
Three pounds of beef (rump preferred) and plenty of fat; put pieces of fat into pot to grease it ; flat bottomed pot is best. Put meat in and brown on both sides well from 20 to 30 min- utes; turn often; add salt and pepper to taste, and a pint of water ; 1 onion may be added if one likes. Cook 3 hours, or until tender, on a slow blaze, adding a little water when needed. This stock will make delicious brown gravy by adding thickening.
MEAT BALLS No. 1.
Mrs. Wm. Allen.
Take cold meat of any kind; to 2 cups of ground meat use 1 cup of mashed potatoes, 1 egg well beaten, 2 tablespoons milk ; mix all together, make into cakes any size, add bread crumbs, and fry a light brown.
MEAT BALLS No. 2 (German Kloeyyse). Miss J. Elizabeth Bender.
Take 2 pounds of chopped beef, 1 pound chopped pork, 1 grated onion, 3 eggs, a generous slice of dry bread (ground), sweet marjoram and parsley to taste ; mix thoroughly and make into balls. Put a kettle of water on fire with small sack of French spices ; when this boils rapidly, drop in meat balls and boil until done.
Take a large piece of butter, 2 level tablespoons flour; mix to a cream, and add to this liquid in which the meat was cooked ; put in a little chopped parsley, juice of one lemon, and yolk of 1 egg; put in meat balls and serve.
Meats. 59
VEAL LOAF No. i.
Mrs. J. L. Garver.
Use 3 pounds of veal ; mix in with 4 crackers rolled fine, butter the size of an egg, 1 egg, and y2 cup of milk; mix egg and milk together; 1 teaspoon black pepper, 1 tablespoon salt, a pinch of sage ; mix all together and form in a loaf ; bake 2^2 hours, basting with butter and water occasionally. Good either hot or cold.
VEAL LOAF No. 2.
Mrs. Wm. Allen.
3 J/2 lbs. of veal ground ; the Butter size of egg.
leg is best for this. 1 tablespoon pepper.
3 eggs well beaten. 1 grated nutmeg.
1 tablespoon salt. 1 tablespoon cream.
4 rolled crackers.
Mix all together and make into a large loaf, and baste like the other meat.
VEAL LOAF No. 3. Mrs. Albert Bess.
^y2 lbs. veal. 4 tablespoons milk or wa- 12 crackers. ter.
3 eggs. 1 tablespoon butter, melted.
1 tablespoon pepper. 1 tablespoon sugar.
1 tablespoon salt.
Bake in a loaf.