Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Liquor | 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 1/2 pounds of veal
- 1/4 box of gelatine in the liquor
- 6 eggs very hard
- salt
- pepper
Directions
MRS. J. A. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Take 1½ pounds of veal and boil until tender. Soak ¼ box of gelatine in the liquor. Boil 6 eggs very hard and mash fine. Chop the veal fine and season with salt, pepper and lemon. Put alternate layers of veal and egg into a mold, press down and pour gelatine over all. Put on ice to harden.