Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Savory | 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
- ten pounds in a pot large enough to con- tain water enough to cover
- 2 heads celery
- one pint of ham
- 1 cup of bread
- a piece of butter the size of an egg
- a bunch of savory herbs -- the vegetables cut into dice
- 43 stewed kidney
- 2 hard boiled eggs
- 1 mrs
- 2 turnips
- 3 onions
- 2 parts of bread crumbs
- 1 egg over
- one bowl full of fine 1 hopped told meat
- 1 hopped told meat
- butter the size of an egg( and stir the flour and milk
- pepper
- salt
- cloves
Directions
Stewed Kidney.
Put on a kidney early in the afternoon and let simmer till bed time, allow it to remain all night in the same water. Next morning ent into small pieces, and stew for an hour or more : make a brown gravy and just before serving add 2 hard boiled eggs, sliced. *
Veal Croquettes.
If for breakfast they can be prepared the night before, aud so be ready for the table in a few minutes. Chop the veal fine; mix Yz cup of sweet milk with about a teaspoouful of flour. Melt a piece of butter the size of an egg( and stir the flour and milk in it ; then let it come to a boil. Mix this thoroughly with the meat; form it in balls or fiat cakes.
To Stew Pork.
(Miss Wister.)
Take a nice piece of the leg of fresh pork ; rub it with a .little salt and score the skin. Put it into a pot with sufficient water to cover it, and stew it gently for two hours or more, according to its size. Then put into the same pot a dozen or more sweet potatoes, scraped and split and cut in pieces. Let the whole stew gently together for an hour and a half, or till it is thoroughly done. This stew will be found very good. For sweet potatoes you can substitute white ones mixed with sliced turnips, or parsnips scraped and split.
Souse of Pigs Feet. 1 Mrs. Owens.)
Put the pigs' feet and cars, when well cleaned, over the fire in cold water. Boil till .tender; pour over them in a jar a pickle made of cider vinegar, whole peppers, cloves and mace, boiling- hot. They will be ready to eat in three days, or less.
Roast Pork,
Pork is roasted the same as beef.
44 THE UNIVERSAL COOK-BOOK.
Pork Chops, with Tomato Gravy.
Trim off skin and fat ; rub the chops over with a mixture of powdered sage and onion ; put small piece butter into a frying- pan ; put in the chops and cook slowly, as they should be well done. Lay chops on hot dish ; add a little hot water to gravy in pan; i large spoonful butter, rolled in flour; pepper, salt and sugar, and yz cup juice drained from canned tomatoes. The tomatoes themselves can be used for a tomato omelette. Stew 5 minutes and pour over the chops and serve.
How to Boil a Ham.
Put a ham weighing ten pounds in a pot large enough to con- tain water enough to cover it. Bring to a boil gradually, then add 2 heads celery, 2 turnips, 3 onions, a bunch of savory herbs — the vegetables cut into dice. Let it simmer gently four hours. Remove the skin, sprinkle with pepper, put in a few cloves, and brown in a quick oven.
Boiled Ham.
Boil it 3 or 4 hours, according to sixe, then skin the whole and fit it for the table ; then set in oven for yi an hour, cover thickly with pounded rusk or bread crumbs, set back for yz an hour longer. Boiled ham is always improved by setting in an oven for nearly an hour, till much of the fat dries out, audit also makes it more tender.
Ham Patties.
One pint of ham. which has been previously cooked, mix with 2 parts of bread crumbs, wet with milk. Put the batter iu gem pans, break 1 egg over each, sprinkle the top thickly with cracker crumbs, and bake until browned over. A nice breakfast dish.
Meat Balls.
One bowl full of fine 1 hopped told meat ; add 1 cup of bread or cracker crumbs, a little chopped onion, a little gravy mixed with
COOK YOUR FOOD
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