Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meat | 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
- 3 cups uncooked veal
- ten pounds of meat
- one ounce of sage
- two ounces of salt
- four teaspoonfuls of vinegar
- 45 three crackers
- three eggs
- three heaping teaspoonfuls of sage
- one-half even teaspoonfuls of salt
- one scant teaspoonful of pepper
- sage
- salt
- pepper
- ginger
- vinegar
- parsley
Directions
three crackers, rolled ; three eggs. Mix well. Bake an hour and a half. When done turn over and leave in the pan until cold.
MRS. C. A. SPARROW.
Veal Loaf*
3 cups uncooked veal. i cup butter.
% cup "grape nut.11 i cup water,
i egg. Celery salt, salt and pepper.
Soak the "grape nut*' half an hour in the cup of water. Chop the veal very fine. Mix all together thoroughly. Over the loaf pour water to the depth of half an inch, and bake three-quarters of an hour.
MRS. T. C. PHINNEV.
For each pound of sausage meat add three heaping teaspoonfuls of sage, one and one-half even teaspoonfuls of salt, and one scant teaspoonful of pepper. Used for many years in the family of J. R. Langdon.
To every ten pounds of meat, add one ounce of sage, two ounces of salt, half an ounce ot pepper and a tea- spoonful of ginger.
MISS M. D. WHITE.
Bearnaise Sauce*
As an addition to a broiled steak this sauce has no equal. Put into a small, flat, covered saucepan four teaspoonfuls of vinegar, a spoonful minced onion, parsley, and a little pepper, simmer to half the amount; take from the fire, strain, and add the yolks of three