Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Peppermint | 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
- four pounds of tripe
- one pound of beef
- a pound of mutton
- a bunch of mint chopped
- two sets of calves' feet
- six quarts of water
- three sliced onions
- two pota- toes
- four eggs
- four apples
- two pears pared
- three tomatoes
- two onions
- salt
- mustard
Directions
Clean well two sets of calves' feet ; put them into a pot with three or four pounds of tripe and six quarts of water, and some cayenne pepper; cover them and let them boil till perfectly tender; strain the liquid, and cut the tripe in small pieces ; put it in the liquid with some salt, three sliced onions, two pota- toes, sweet marjoram, parsley and thyme cut up fine, and some small round dumplings made of butter and flour ; send hot to the table.
TO MAKE NOODLES FOR SOUP. Beat three or four eggs, (the yolks only) make them into a stiff paste with flour ; roll out very thin and let it dry; it should be made several hours be- fore they are wanted for the soup ; when quite dry roll up, and cut in very thin strips ; shake them apart, and put them in the soup.
TO MAKE CROQUETS. Chop up fine any kind of cold meat, fowl, ham, and pork; mix all well together; add salt and pep- per, and mustard to the taste, some grated broad, 5*
50 FAMILY RECEIPT I300K.
butter nnd catsup; make tlicm into cakes; dip them in the yolk of egg, and fry in hot lard.
SPANISH OLIO. Put into a soup kettle one pound of beef, half a pound of mutton, half a chicken, salt, pepper and a very little water ; let it stew slowly for two hours ; then put in four apples, two pears pared and cut up, three tomatoes, a bunch of mint chopped, two onions, lima beans and any kind of vegetables you may prefer; let them all stew slowly two or three hours longer ; send hot to the table.
Wash a little macaroni, and boil in water till it is tender, which will be in half an hour ; drain it ; but- ter your dish and put a layer of macaroni in, upon which put salt, cheese, butter and mustard, a little of each ; then macaroni, and so on till the dish is full. Parmesan cheese is the best, but any other kind will answer.