Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 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
- 6 hogs' haslets
- 6 lbs
- 12 onions
- sage
- salt
- pepper
Directions
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take 6 hogs’ haslets, and take from them all imperfect parts. Put them on in pot of water, and boil them until tender. Put them on a tray, liverlights and heart, chop them very fine. Put on in another pot about 6 lbs. of fat pork. Boil it tender, take off the skin, chop it fine, and mix it with the liver. Then put both in the water in which the pork was boiled, throwing away that in which the haslets were boiled, as it would spoil the whole. Chop 12 onions, put them in the pot and put it on the fire. Season with sage (rubbed fine), salt and pepper. Then stir in the meal until thick enough to fry. A delicious old and tried receipt.