Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- three pounds of the thick ends of a loin of pork
- a handful of parsley
- a cupful of stock
- nutmeg
Directions
Make a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very little fat on it; cut into very thin slices three inches long by two inches wide; put a layer at the bottom of a pie-dish. Wash and chop finely a handful of parsley, also an onion. Sprinkle a small portion of these over the pork, and a little pepper and salt. Add another layer of pork, and over that some more of the seasoning, only be sparing of the nutmeg. Continue this till the dish is full. Now pour into the dish a cupful of stock or water, and a spoonful or two of catsup. Put a little paste around the edge of the dish; put on the cover and place the pie in a rather hot oven. When the paste has risen and begins to take color, place the pie at the bottom of the oven, with some paper over it, as it will require to be baked at least two hours. Some prefer to cook the meat until partly done, before putting into the crust.
_Palmer House, Chicago_.