Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sweet Marjoram | 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
- one pounds of lean pork
- four pounds of chine
- four ounces of black pepper
- six ounces of sage
- one ounce of thyme
- one-half ounce of sweet marjoram
- half pint of cream
- a pound of salt
- a large tablespoonful of brown flour
- two teaspoonsful of cayenne pepper
- two teaspoonsful of salt- petre
- two eggs
- salt
- pepper
- parsley
- thyme
Directions
Fifty-one pounds of lean pork, twenty-four pounds of chine, fat cut separately, three-quarters of a pound of salt, four ounces of black pepper, six ounces of sage (country sage the best), two teaspoonsful of cayenne pepper, one ounce of thyme, one-half ounce of sweet marjoram, two teaspoonsful of salt- petre.
No. i. VEAL CUTLETS.
Have the cutlets cut thin, then season with salt and pepper ; beat up two eggs for a good-sized dish, and dip the cutlets in the egg; then roll in stale bread-crumbs or grated cracker, and have your lard boiling hot ; put the cutlets in the lard and fry brown. Of course they must be turned. Then re- move the cutlets, and add half pint of cream or rich milk, with a large tablespoonful of brown flour, to the gravy, and season with parsley, thyme and nutmegs. Let the gravy just come to the boiling point. If you have no cream or milk, use water with a good-sized lump of butter.