Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 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 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one cup milk
- one cup of flour
- half pint water
- half pint of cream
- a piece of salt pork through the incision
- a cup of milk thickened
- a pinch of salt
- a gill of mingled milk
- two-thirds full
- 32 meats
- one egg
- half tea-spoon baking-powder
- five sweetbreads
- salt
- pepper
- nutmeg
- parsley
Directions
Cut the spare-ribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until tender, season with salt and pepper, and turn out of kettle; replace a. layer of spare-ribs in the bottom, add a layer of peeled potatoes (quartered if large), some bits of butter, some small squares of baking-powder dough rolled quite thin, season again, then another layer of spare-ribs, and so on until the kettle is two-thirds full, leaving the squares of crust for the last layer; then add the liquor in which the spare-ribs were boiled, and hot water if needed, cover; boil half to three-quarters of an hour, being careful to add hot
water so as not to let it boil dry. The crust can be made of light biscuit dough, without egg or sugar, as follows: Roll thin, cut out, let rise, and use for pie, remembering to have plenty of water in the kettle, so that when the pie is made and the cover on, it need not be removed until dished.
SWEETBREAD.
Sweetbreads should be soaked in cold water for an hour as soon as they come from market, as they do not keep well ; cut through each, draw a piece of salt pork through the incision, and put on to boil in salt water or soup-stock until thoroughly done; take off, place in cold water for a few minutes, remove the little pipes and skin, and put away in a cold place until ready to cook for the table. When wanted, season with salt and pepper, roll in bread-crumbs, and fry in a frying-pan, or, like dough-nuts, in hot fat. Serve with green peas, or with a gravy made by pouring a cup of milk thickened with flour into the frying-pan.
Or prepare for frying as above, and bake with pieces of salt pork, carrot, celery and parsle}7, for about twenty minutes, and serve with fried bread and peas, or tomato sauce.
Or, prepare as for frying, slice thin, sprinkle over grated nutmeg and chopped parsley, dip into a batter made of one cup milk, one egg, one cup of flour, a pinch of salt, and a half tea-spoon baking-powder, and fry like fritters.
SWEETBREAD— LARDED.
Lard five sweetbreads with strips of salt pork, letting them project evenly about half an inch on the upper side, put them on the fire with a half pint water and let them stew slowhT for half an hour, take them out and put them in a small dripping pain with a little butter and a sprinkle of flour; brown them slightly, add half a gill of mingled milk and water, and season with pepper; heat a half pint of cream and stir it in the gravy in the pan. Have peas ready boiled and seasoned, place the sweetbreads in the centre of the dish, pour the gravy orev them, and put the peas around.