Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- a quart of water
- a piece of butter
- two carrots
- one turnip
- four potatoes
- three tomatoes
- two whole onions
- half done
- ten mi- nutes
- five eggs
- 40 family receipt book
- pepper
- salt
- cloves
Directions
Cut up in small pieces two carrots, one turnip, four potatoes, and three tomatoes ; put them down to stew with a little water, pepper and salt : when they are nearly done cut up some mutton, and add to the stew, with some fried onions ; let it simmer for a few minutes : serve up hot.
TO BOIL A LEG OF MUTTON. Scrape and wash well a leg of mutton ; put it on the fire in cold water and a little salt ; when done, (which will be in an hour and a half or two hours according to the size,) serve with drawn butter and capers, or pickled cucumbers cut up in small pieces.
FAMILY RECEIPT BOOK. 39
TO STEW MUTTON LIKE VENISON. Take some pieces of tender mutton ; put it down to stew with two whole onions, some cloves, pepper and salt; when half done, add some red wine, cur- rant jelly and mushroom catsup.
Kidneys must be well washed; boil for ten mi- nutes; take them from the fire; cut them up; season with pepper, salt, and dredge well with flour; have some boiling lard ; put them in, stirring them often ; when done, make a gravy ; add some wine, and pour over the kidneys.
KOLOGEE. Take the thin piece which comes on the leg or loin of veal ; wrap up in it cloves and mace, pepper and salt; roll it up and tie it tight in a cloth; boil it well ; then put it under a press ; when cold, cut it in thin slices for tea.
Put in a stew pan a quart of water and a piece of butter; stir in flour to make a batter; beat it well all the time it is on the fire; have some grated cheese with five eggs, beat all well; drop with a spoon on buttered tins and bake.
LIVER. Liver should not be washed: cut in thin slices, and fried in hot lard.
40 FAMILY RECEIPT BOOK.
TO ROAST A PIG. Let your pig be cleaned very well; boil the liver; chop it up with onion, sage, bread crumbs, pepper, salt and parsley ; moisten with a little butter ; stuflF the pig well with it, sew it up, spit it and put it in a tin kitchen before the fire to roast. Put some salt and water in the tin kitchen, with which baste the pig well ; as soon as the skin gets hard, baste it well with lard ; turn it, but do not baste it with the water again. A pig will take from two to three hours to cook ; pour off the fat from the gravy ; season with pepper and salt ; add a little water, if necessary, and browned flour.