Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | 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
- 1 egg
- 2 parts of indian meal
- 1 part of buckwheat
- 2 parts
- salt
Directions
Chop fine cold cooked ham ; add 1 egg for each person and a little flour; beat together; make into balls and fry brown in hot but- ter. Airs. Dwight Cowan.
Take pigs' feet or hogs' head and liver or gelatinous parts; boil till meat falls from the bones (four or five hours); take out; mince fine ; take out bones ; put back in liquor ; season with black and red i)epper, salt, sweet marjoram, sweet basil and summer sav- ory; then add 2 parts of Indian meal and 1 part of buckwheat; stir in meal slowly while boiling until the mixture is thick and ropy; then put in earthen pans to cool. Mrs. A. D. AVood.
SWEETBREADS.
A sweetbread is the thymus gland of lamb or calf, but in cook- ery, veal sweetbreads only are considered.
A sweetbread consists of 2 parts. The round, compact part is called the heart sweetbread, and is the most desirable. Sweetbreads spoil quickly. They should be removed from paper as soon as re- ceived, and plunged into cold water and allowed to stand one hour, drained and put into acidulated, salted, boiling water; cook slowly twenty minutes ; drain ; plunge into cold water that they may be firm and white. Sweetbreads are always parboiled in this way for further cooking. Mrs. Farmer.
Sweetbreads are quite as. frequently employed as ingredients in sundry made dishes, as served alone and as they do not possess a very decided natural flavor they need to be accompanied by a high- ly seasoned sauce or they will taste rather insipid. They are in full season from May to August.