Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1/2 teaspoon salt
- 1 slice pork
- 2 tablespoons butter
- 2 tablespoons of flour
- 2 cups water
- half slices of bread
- 1 capon
- 1 sweetbread
- pepper
- salt
Directions
1 capon. 1^ teaspoon cayenne.
1/2 teaspoon salt. 1 slice pork.
1 can button mushrooms. 1 sweetbread.
Fry sweetbread and mushrooms in fat. Rub capon with butter, pepper and salt, stuff and roast until tender.
Take a capon, split through the back, put in baking pan, season with 2 tablespoons butter, pepper and salt to taste, 2 tablespoons of flour, and 2 cups water. Baste often and cook until tender and brown. Toast some half slices of bread, lay on dish and put capon on toast and pour gravy over it. You can garnish with slices of hard boiled eggs.