Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Clove | 1 tsp ground (2g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 tablespoonful flour
- 1/2 cup rich cream
- a tablespoon of chopped parsley
- parsley
- mace
- cloves
Directions
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Skin and cut in pieces, lay in cold water a few minutes, drain and put in saucepan with pepper and ¼ lb. pickled pork cut in strips. Cover with water and simmer ½ hour. Then add a small chopped onion, a tablespoon of chopped parsley, a blade of mace and cloves. Mix to a smooth paste 1 tablespoonful flour, stir it in, and simmer till the meat is tender, then stir in ½ cup rich cream; if not thick enough add a little more flour. Boil up once and serve.