Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Stuffing | 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 cup of bread crumbs
- three tablespoons of melted butter
- one cup of cooked meat
- a cup of hot water
- 53 ter
- three fine sweet- breads
- two beaten eggs
- two eggs in stuffing
- six peppers
- salt
- cayenne
- pepper
- nutmeg
Directions
ter. Cook until the potato and onion are done. Serve with the gravy.
Sweetbreads. — Pour boiling water over them and remove skin; parboil and cut into dice; make a dressing of rich milk and butter, with a little flour rubbed in ; salt and cayenne pep- per; when it thickens, add the sweetbreads and spread over slices of toast.
Rissoles of Sweetbreads. — Boil and blanch three fine sweet- breads, mince fine with food cutter, fine plate; also pulverize crumbs until you have one-third as much as you have meat. Season with pepper, salt, a little nutmeg, and two beaten eggs ; work and beat smooth, roll into long balls; flour these well. Have a little gravy in a saucepan, well seasoned, add as much drawn butter. When it boils put in the rissoles, a few at a time, cook ten minutes. Drain off the gravy, put rissoles care- fully on a hot dish, pour the gravy upon a beaten egg, heat to thickening, pour over the rissoles.
Stuffed Peppers. — First take the seed out of peppers and allow them to soak in salt water ; prepare a stuffing, using any cold meat ground fine, and season with salt, pepper and a bit of onion. If too dry, add a little warm water; use bread crumbs and one or two eggs in stuffing, putting dry crumbs on top. Set in a pan, adding a little water, and cook in the oven half hour. If ham is used, add some other kind of meat with it, as it makes it better. Peppers are very nice stuffed with stewed brains, nicely seasoned with milk, salt, pepper and a little bread crumbs, if too wet. — Mrs. John Freeman.
Stuffed Green Peppers. — Cut the stem ends from six peppers, remove the insides with a sharp knife, scald for five minutes and drain. Mix thoroughly one cup of bread crumbs, three tablespoons of melted butter, one cup of cooked meat or fish, a little salt and milk or stock to moisten slightly. Fill the pep- pers, place in a buttered pan with half a cup of hot water and