Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- nine pounds salt
- six gallons water
- one quart molasses
- one-fourth pound saltpeter boil together
- a quart of flour at a time
- two small onions chopped fine
- 34 meats
- two eggs
- one hundred pounds meat
- salt
- pepper
Directions
Put on stove a rather thick piece of beef with little bone and some fat (any poor piece will do), four hours before needed; pour on just boiling water enough to cover, cover with a close- fitting lid, add a little salt, and as the water boils away, add only just enough from time to time to keep from burning, ,so that when the meat is tender the water may be all boiled away, as the fat will allow the meat to brown without burning, brown over a slow fire, and make a gravy of the drippings, or cut down cold for supper.
FRICATELLI.
Chop raw fresh pork very fine, add a little salt, plenty of pepper, and two small onions chopped fine, half as much bread
as there is meat, soaked till soft, two eggs ; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; if used for supper, serve with sliced lemon.
Is a problem many housekeepers never solve. Remember that grease is not gravy, neither is raw flour. Almost any kind of meat-liquor or soup stock, from which all fat has been removed, may be made into nice gravy by simply adding a little seasoning and some thickening; if browned flour is used for the latter, the gravy will require but little cooking, but, when thickened with raw flour, it must cook until thoroughly done, or the gravy will taste like so much gummy paste. It is best to brown a quart of flour at a time; put in a skillet, set in the oven or on top of the stove, stir often until it is a light brown, put into a wide-mouthed bottle, cork, and keep for use. All gravies should be well /stirred over a rather hot fire, as they must be quickly made, and must boil, not simmer.
Pack the meat in barrel with a sprinkling of salt between layers; let it lie three or four days, then turn in the pickle, made as follows: For one hundred pounds meat, take nine pounds salt, six gallons water, one quart molasses (brown sugar may be substituted) aud one-fourth pound saltpeter boil together, skim, and turn on either hot or cold.
HOW TO MAKE NICE GRAVY