Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- two tablespoons of butter
- three slices of onion
- quarter cup each of turnips
- a cup of stock
- a pinch of salt
- four potatoes cut in slices
- one egg stiff
- salt
- pepper
- cinnamon
Directions
Melt two tablespoons of butter, add three slices of onion and saute in it chops from shoulder of mutton. Put in a casserole a quarter cup each of turnips, celery, and onion, lay the chops on top of these vegetables and add a cup of stock or hot water. Cover and cook about one and one-half hours, then season with a saltspoon of salt, an eighth of pepper, add four potatoes cut in slices and parboiled, and more stock if necessary. Cover and cook until tender, then remove cover and brown chops and potatoes. Serve from the casserole, with cinnamon noodles made as follows: Mix one egg stiff with flour and add a pinch of salt. Roll thin and let dry for one-half hour. Cut in half-inch strips and put in boiling water for fif- teen minutes. Drain and put in an earthen dish, sprinkle with cinnamon, and bake one-half hour.
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