Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Veal | 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 quart of sweet cider
- 1 tablespoonful flour
- 1 pint rich milk
- 2 tablespoonfuls flour
- 1 pint shredded chicken
- 2 tablespoonfuls melted butter
- three pounds of raw veal
- one-quarter pound fat salt pork
- 43 has been added
- two hands
- 4 pepper corns
- 2 cloves
- one person
- 2 eggs
- salt
- pepper
- sage
Directions
has been added. In the morning place in just enough boiling water to cover the ham. Add one quart of sweet cider. Simmer gently for three hours. Then re- move the skin, place in a baking pan with the fat side up. Stick in the ham a dozen cloves, baste with sugar and cider and bake until a nice brown.
G. R. H.
Mock Pigeon*
To serve as an' entree or cold. Take pieces of beef- steak the size of two hands, not exceeding half an inch in thickness. Make a dressing of crumbs of bread, pepper, salt, powdered cloves or sweet marjoram. Fill the pieces of steak with the dressing. Sew them up and tie them at each end. Stew them as you would pigeon.
MRS. E. P. JEWETT.
Tripe a la Creole,
% pound honeycomb tripe.
i tablespoonful butter.
3^ small raw onion.
I bay leaf.
% teaspoonful salt.
i cup tomatoes (stewed) .
1 tablespoonful flour. 4 pepper corns.
2 cloves.
i even saltspoonful cayenne.
Melt the butter, add onion and spices, the flour, the tomatoes, and cook for ten minutes. Strain and add tripe, cut in small strips.
Note : — Tripe should be boiled three hours.
Note : — If desired dilute with stock.
MRS. MOREIS F. ATKINS.
44 THE DEWEY COOK BOOK.
Supper Dish of VeaL
Boil a veal shank and bone until the liquor will make a jelly when cold. Season well with pepper and salt. Parboil veal sweet breads, dry them on a cloth, roll in flour, and fry them to a delicate brown. Cut into pieces suitable for one person. While hot, pour the hot liquor of the meat over them, laying each piece sep- arate. There should be enough liquor to cover them. When cold cut out the pieces and if right they will be surrounded by a fine sparkling jelly.
MRS. E. P. JEWETT.
Creamed Chicken*
1 pint rich milk and cream.
2 tablespoonfuls flour.
1 pint shredded chicken.
2 tablespoonfuls melted butter. Salt and pepper to taste.
Mix all well together, and put into a baking dish with cracker crumbs on top.
MRS. CHARLES DEWEY.
Veal Loaf.
lbs. chopped veal, choice part of the leg.
i slice chopped pork.
A handful small crackers, pow- dered line.
Butter, the size of an egg. Salt and pepper.
Mix all together, pack in a bread pan, and put bits of butter and bread crumbs over it. Bake two hours. When cold, slice thin.
MRS. GEO. W. WILDER.
Veal Loaf*
Chop fine three pounds of raw veal, one-quarter pound fat salt pork, add pepper, salt and sage to taste,