Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
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 of fat to three pounds of lean
- two ounces
- an ounce of pepper
- three pounds of lean
- twelve cloves
- three grated nutmegs
- six table-spoonfuls of powdered sage
- two tea-spoonfuls of powdered rosemary
Directions
Take some fresh pork, (the leg is best,) and clear it from the skin, sinews, and gristle. Allow two pounds of fat to three pounds of lean. Mince it all very fine, and season it with two ounces and a half of salt, half an ounce of pepper, twelve cloves, and a dozen blades of mace powdered, three grated nutmegs, six table-spoonfuls of powdered sage, and two tea-spoonfuls of powdered rosemary. Mix all well together. Put it into a stone jar, and press it down very hard. Cover it closely, and keep it in a dry cool place.
When you use this sausage-meat, mix with it some beaten yolk of egg, and make it into balls or cakes. Dredge them with flour, and fry them in butter.