Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- one table-spoon melted but- ter
- one table-spoon mustard
- one egg
- 30 meats
- mustard
- pepper
- salt
Directions
Nice for picnics or lunch. Small pieces of ham, tongue and chicken, boiled and chopped fine, one table-spoon melted but- ter, one table-spoon mustard, yoke of one egg, pepper and salt to taste. Mix well and spread on thin sliced bread which has been buttered.
HEART— BAKED.
Bake a heart as you would roast beef; it is very nice for dinner. Lamb's heart is very good. Boil a heart on Satur- day, and when done put it in a crock; cover with vinegar, a a little sugar, mustard and spice ; set away until Sunday evening for tea; slice cold. Lambs' tongues are nice done in the same way.