Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liver | 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
- one pound cold beef very fine
- nine slices of liver quite thin
- four tablespoons of hot water
- a piece of butter the size of an egg
- seven rolled crackers
- butter the size of an egg
- pepper
- salt
Directions
Chop one pound cold beef very fine, season with pepper and salt, a piece of butter the size of an egg, and a teacup of water. Stew all together for five minutes, stir in seven rolled crackers, roll the crackers very fine or you can use grated bread crumbs. Pour all in a buttered dish and bake twenty minutes in a hot oven. Lamb or veal is very nice prepared this way. Mrs. J. F. M.
A GOOD BREAKFAST DISH. Cut eight or nine slices of liver quite thin and soak in salt and water an hour, drain and broil over a clear fire till well done and cut up in pieces about an inch square. To a lump of butter the size of an egg, add four tablespoons of hot water and plenty of pep- per and salt to thoroughly season the liver, boil up and turn over the liver. Put in a covered dish to steam before serving. Mrs. H. C. P.