Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 3/2 cup milk
- 2 pint sweet milk
- 2 sweetbreads
- 2 yolks of eggs
- 2 lbs
- 4 eggs
- 8 crackers
- 12 crackers rolled fine
- 6 eggs well beaten
- two loaves
- nutmeg
- salt
Directions
Mrs. M. L. Tunnelle.
2 sweetbreads. i tablespoon flour,
i can mushrooms. i tablespoon butter.
y2 cup cream. 2 yolks of eggs.
Parboil the sweetbreads and cut them in small pieces; also cut the mushrooms ; put into a saucepan the flour and batter, and when made smooth add cream ; beat them, add the sweet- breads and mushrooms, make into croquettes, and fry in hot lard.
BEEF LOAF No. 1.
Mrs. Charles W. Gath.
2 lbs. beef. 4 eggs.
1 lb. pork, ground fine. 3/2 cup milk. 8 crackers.
Salt and pepper; mix well ; bake 1 hour and, while hot, serve with a tomato sauce to which have been added a few onions fried in butter.
BEEF LOAF No. 2.
Miss Helen Nicolay.
2 lbs. beef. ^2 pint sweet milk.
1 lb. fresh pork. Nutmeg and salt to taste, y2 salt pork. also.
12 crackers rolled fine. Cayenne pepper.
5 or 6 eggs well beaten.
Mix the whole together and form into two loaves; sprinkle with extra cracker crumbs and pour boiling water into pans.