Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 piece of fresh beef
- salt
- pepper
Directions
Boil a piece of fresh beef or pork one hour ; then put in the kraut and boil together two hours; add salt if necessary.
Remove roots; look over carefully and discard all wilted leaves; wash in several waters. If very young and tender, put in a kettle or stew pan and heat gradually and cook slowly for thirty minutes in its own juices. Old spinach better be cooked in boiling salted water uncovered to retain green color; drain, chop, re-heat and season with salt, pepper and butter; garnish with slices of hard boiled eggs.
SUMMER SQUASH (STEAMED.)
If very young and tender cut in large pieces and steam thirty minutes. If older the skin has hardened, pare thinly; remove cen- ter and steam till tender; mash; season with butter, salt and pepper.
SUMMER SQUASH (BOILED.)
Cut in thick slices; boil in salted water until tender: drain in cheese cloth over colander and mash ; season with butter, pepper and salt.