Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 3 pound of ham
- 2 tablespoons of cream
- a pinch of allspice
- 2 lbs
- 2 eggs
- 1 tea- spoon melted butter
- black pepper
- salt
- allspice
Directions
Chop 2 lbs. veal and 1-3 pound of ham or bacon very fine and mix with y^ teaspoon black pepper ; 1 of salt ; 1 of onion juice ; 1 of summer savory ; a pinch of allspice and J^ cup fine bread or cracker crumbs. When well stirred in add 2 eggs, beaten together till light ; 2 tablespoons of cream, and 1 tea- spoon melted butter. Press into a mold previously wet in cold water, and turn out carefully on to a flat baking pan. Bake an hour in a moderate oven, basting frequently. Serve on a hot platter, garnished with watercress and stewed cauliflower.