Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Coffee | 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
- two pounds round beefsteak chopped
- two-thirds cup rolled crackers
- one cup butter
- one tablespoonful salt
- twelve pounds will require five hours
- one pound meat to one pint water
- a good cup of coffee you mubt use the jbest coppee
- three eggs
- six qfuarts of boiling water
Directions
Turkeys, eliickeus, Christmas geese, '' Pass no holiday iu peace.
Bekf Loaf. — Two pounds round beefsteak chopped, two-thirds cup rolled crackers, three eggs, one cup butter, one tablespoonful salt, a lit- tle pepper. Bake three-fourths of an hour. — Mrs. Geo. Jmlkins.
Beep Tongue. — Wash tongue, cover with cold water, soak over night. Next day put in a kettle, cover with cold water, boil until ten- der, remove skin, trim carefully and serve with rice boiled dry, or with mashed potatoes heaped around it. If the tongue is to be eaten cold leave it to cool in the water in which it was cooked.
Boiled Flank of Beef.— This is a part of the beef that many per- sons think almost useless, but by being properly prepared it makes a nice dish. Wash the flank and make a dressing as for turkey and spread over it, first having salted and peppered it well, then roll up and tie. Wind the twine round it several times to keep it in place, then sew in a cloth kept for that purpose. Put a small plate in the pot and put in the meat, then pour on about six qfuarts of boiling water and boil gently six hours. When done remove the cloth but not the twine, until stone cold. Out into thin slices. This is nice for breakfast or tea. — Mrs. F. Locke.
Boiled Ham. — Have a coarse brush for cleaning hams, as it is im- possible to get them clean by simply washing them. Cut deep gashes in the ham and fill it with a dressing made as for turkey, cover with cold water and boil. A ham weighing twelve pounds will require five hours. When cooked, take up and put into a baking pan to skin. Have a basin of cold water, into which dip the hands, then take the skin between the fingers and peel as you would an orange. Roll a cracker fine and sift it over the ham, then set it in the oven thirty minutes to bcovvn. — Mrs. F. Locke.
Bouillon.— Boll a quantity of beef, the proportion of one pound meat to one pint water, until the goodness is entirely out of it. Set the broth aside and when cold skim off* the fat. Put the broth again over the fire and season to taste. When boiling pour into the liquid the beat- en white of an egg. This will soon clear it of any particles, and when skimmed on^e more will be as clear as coffee. Serve in cups while hot. — Miss Hattie F. Bossiter.
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