Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- six ounces of beef kidney-suet
- three ounces of the lean of a boiled ham minced small
- 3/4 teaspoonful
- a teaspoonful of salt
- 1 teaspoonful
- 1/2 lemon
- salt
- white pepper
- mace
- nutmeg
Directions
Chop separately and very fine, a pound and a quarter of veal quite free from fat and skin, and six ounces of beef kidney-suet; add a teaspoonful of salt, a full third as much of white pepper and of mace or nutmeg, with the grated rind of half a lemon, and turn the whole well together with the chopping-knife until it is thoroughly mixed; then press it smoothly into a small round baking dish, and send it to a _moderate_ oven for an hour and a quarter. Lift it into a clean hot dish, and serve it plain, or with a little brown gravy in a tureen. Three ounces of the lean of a boiled ham minced small, will very much improve this cake, of which the size can be increased at will, and proportionate time allowed for dressing it. If baked in a _hot_ oven, the meat will shrink to half its proper size, and be very dry. When done, it should be of a fine light brown, and like a cake in appearance.
Veal, 1-1/4 lb.; beef-suet, 6 oz.; salt, 1 teaspoonful; pepper and mace, or nutmeg, 3/4 teaspoonful each; rind of 1/2 lemon; ham (when added) 3 oz.; baked 1-1/4 hour.