Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Veal | not in our table | 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
- quarter pounds of leg of veal at ten cents a pound
- a piece of mace
- a pint of milk
- a teaspoonful of flour
- ten cents a pound
- four large potatoes until nearly done
- three successive times
- nutmeg
Directions
STUFFED POTATOES, VEAL WITH WHITE SAUCE, PURIFIED CABBAGE, RENNET CUSTARD
Buy one and a quarter pounds of leg of veal at ten cents a pound; cut the meat into dice, and place it in a stew-pan with a piece of mace and a pint of milk. Place it back of the fire so that it will not burn, and thicken it before serving with a teaspoonful of flour.
_Stuffed Potatoes._--Bake four large potatoes until nearly done; then cut in half, remove the insides, beat them up with milk, replace in the skins, and serve in a pyramid.
_Purified Cabbage._--Cut a cabbage into thin strips as if for salad; boil it in salted water, but every time the water comes to the boiling point throw it away for three successive times; after the third boiling use milk instead of water, and add a little nutmeg. If nicely cooked in this way, cabbage is as palatable and as digestible as cauliflower.