Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
| Water | 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 spoonful of chopped pickle
- three tablespoonfuls of green mint
- a pint of melted butter
- a gill of water
- a teaspoonful of of pepper
- one dittc of the vinegar from
- six good-sized apples
- four pieces
- 1 roast pork
- 4 basin
Directions
One spoonful of chopped pickle or picallily, one dittc
of the vinegar from it; aid tohalf a pint of melted butter, and boil a few minutes. Good for fish, meat and poultry. APPLE SAUCE. Peel six good-sized apples, cut in four pieces, cut out fine, put in a stew pan with one ar and a gill of water; stew till 1 roast pork, goose and duck.
the core, slice them ounce of brown sug in pulp, and serve witl
MINT SAJCE. Chop three tablespoonfuls of green mint, put it into 4 basin with three of brown sugar, half a teaspoonful of of pepper, and halfa pint of vinegar. Use
salt, a quarter h cold meat and poultry.
with roast lamb; also good wit