Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- nutmeg
- pepper
- salt
- mace
Directions
Take some dressed veal and ham^ and pound very fine, moistening with some butter melted, add some grated nutmeg, pepper, salt, and a little lemon-peel, put it on the fire, moistening it with a little good stock. When hot, press it into little pots, and let it cool, pour melted butter over it ; and when you use it, remove the grease, and turn it out of the mould. All these pastes can be turned out to be served, garnished with very green curled parsley, or anything else you please.
BEEF PASTE
Is prepared of any dressed beef you may have, in the same manner as the veal and ham.
Chicken or turkey that has been dressed is very good prepared with ham, and adding a chopped truffle, a few mushrooms ; both must be dressed, and cold ; add some grated lemon-peel, pepper, salt, and a little pounded mace or grated nutmeg much as before, and put in small moulds.
PASTES. 195