Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | 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
- 2 gallons of water
- 1 bunch of celery tops
- 1 tablespoonful each of allspice cloves
- 1/2 pound of flour
- 1/2 pound of veal cutlets
- 1/2 pint of wine
- 2 pounds
- 3 onions
- 1-1/2 gallons
- nutmeg
- pepper
- salt
- parsley
Directions
Wash a calf's head clean, put 2 gallons of water on it, set it to boil; put in a hock of ham (smoked), weighing about 2 pounds, also thyme, 3 onions, 1 bunch of celery tops, 1 tablespoonful each of allspice cloves, not ground; let it boil down slowly to 1-1/2 gallons. When the head is done take it out, being careful to remove the brains and tongue, then cut the meat into small pieces. Strain the soup; brown 1/2 pound of flour and make a batter of it to thicken the soup; grate 1/2 of a nutmeg in it, put in pepper and salt to taste; take a portion of the brain and make it into small cakes, as you would fritters, fry them in lard; take 1/2 pound of veal cutlets, and a small part of the ham, chop up with a little parsley and onion, season with pepper and salt; make small forcemeat balls, frying them in lard, having first rolled them in eggs, then in breadcrumbs; put the forcemeat ball in the soup just before dishing up, together with 1/2 pint of wine.