Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Veal | not in our table | 0 |
| Mace | 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
- two quarts of veal stock
- an ounce of cloves
- a pound of butter in a pan on the fire
- a pint of wine
- three large onions
- cloves
- mace
Directions
Take a large calf's head, wash it very clean, and let it boil an hour and a half. Then take it up, re- moving all the meat from the bones ; skim the soup well ; add two quarts of veal stock, and put in the meat after cutting it in small square pieces; add three large onions, half an ounce of cloves, and nut- meg and mace ; chop very fine all kinds of sweet herbs. Strain off the liquor. Put a quarter of a pound of butter in a pan on the fire, and when it is hot, stir in some flour and a little sugar. Put this in the soup, stirring it well : season it to your taste : add eggs, balls fried, and a pint of wine. Serve it up hot.