Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- a cup of sweet cream
- salt
- pepper
- parsley
Directions
Scald in salt and water, take out the stringy parts ; then put in cold water a few minutes ; dry in a towel ; dip in egg and bread crumbs, and fry brown in butter; when done place in a hot dish ; pour into the pan a cup of sweet cream, a little pepper and salt, and a little parsley chopped fine ; add flour, and when boiling pour over the sweet breads ; add mushrooms, if desired.
SWEET BEEADS— BEOILED.
Mrs. Bates. Parboil, rub them well with butter, and broil on a clean
VALUABLE EECIPES. 113
gridiron ; turn them often, and now and then roll them over in a plate containing hot melted butter, to prevent them from getting hard and dry.
CALF'S LIYEE — FEIED.
Cut in thin slices ; wash and drain them, roll them in corn meal or cracker crumbs, and fry in fresh or salt pork gravy or butter,
CALF'S LIYER — STEWED.
Boil till partly done ; take out of the sauce-pan ; chop in small pieces ; put back in the sauce-pan ; skim well ; stew until tender; season with butter, pepper and salt; thicken with a little flour, and serve over slices of toasted bread.