Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- four lbs of shoulder in a deep bowl
- half cup of raisins
- a slice of lemon
- 1 carrot
- 40 sweet
- pepper
- salt
- ginger
- vinegar
Directions
Meat; Pepper;
Onion; Flour;
Yt, green pepper; J4 can tomatoes;
1 carrot; 1 can mushrooms.
Take a nice piece of rump or shoulder, brown in butter or fat. When brown add small onion, the half of green pepper, a little flour, a carrot, salt and pepper, and the tomatoes. Let cook slowly until tender, strain gravy and add a can of strained mushrooms.
— Mrs. Jonathan A. Perley. 40
SWEET AND SOUR MEAT. Put three or four lbs of shoulder in a deep bowl, covered with vinegar, a little salt, a few cloves, a sliced onion and a slice of lemon. Allow this to stand two days. Then boil until tender, adding to the mixture a little brown sugar, a few ginger snaps dipped in vinegar to thicken the gravy, and one- half cup of raisins.
—Mrs. Abe J. DeRoy.