Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Meat | 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
- 3 slices of ham
- 1 tablespoon butter
- 1 beaten egg
- 2 spoonsful brown sugar
- one third of bacon to the quantity of fresh meat
- 4 eggs
Directions
_Contributed by Mrs. George W. Anderson, Savannah, Ga._
Soak in cold water over night, then put to boil in cold water, and let it boil slowly until tender. Then take off the skin, which must come off easily, prepare a dressing of 1 beaten egg, 2 spoonsful brown sugar and rolled bread crumbs or cracker dust, all beaten together and spread over the ham. After the ham is put in the pan to bake, pour 1 pt. of sherry over it and baste it until the wine is absorbed and the top well browned in the oven.
PICCADELLO.
MRS. BRADLEY F. JOHNSON, BALTIMORE, MD.
_Contributed by Mrs. John Poe, Baltimore, Md._
Take any cold scraps of meat you may have, and chop very fine. Mix with them 3 slices of ham, or one third of bacon to the quantity of fresh meat. Put in a cool place and make the sauce. Sauce--Put 1 qt. tomatoes in a stew pan and boil until done. Remove the cover, and pass through a potato masher. Serve with salt and pepper, and mash a teaspoon mustard, 1 tablespoon butter. Put meat in saucepan, and pour sauce over it. Stir up whites and yolks of 4 eggs, and stir until eggs are scrambled. When done, serve on toast on a hot dish.