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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- six slices of salt pork in a kettle
- two quarts of boiling water
- one teaspoonful of salt
- four pounds of beef shank
- two quarts of cold water
- ten pound ham
- a teaspoonful of black pepper
- a teaspoonful of mixed mustard
- a teaspoonful of cayenne pepper
- a cup of strong vinegar
- one quarter of a teaspoonful of black pepper
- six medium sized potatoes
- six parsnips
- two hard boiled eggs chopped fine
- one teacupful of water
- salt
- black pepper
Directions
They should be covered with a plate laid tightly upon them. Watch closely, turn frequently to prevent burn- ing. When brown add a little flour, with a very little water, to the gravy in the bottom of the pot. Serve the quail on hot toast with the gravy poured over all.
MISS M. D. WHITE.
Grandma's Parsnip Stew*
Fry six slices of salt pork in a kettle, add to it two quarts of boiling water, one teaspoonful of salt, one quarter of a teaspoonful of black pepper. Slice six medium sized potatoes, and six parsnips, and boil ten minutes before adding the dumplings, which should cook uncovered fifteen minutes ; turn over and cook five minutes. Or take four pounds of beef shank, put on in two quarts of cold water, simmer slowly four hours, add more water as it boils away. Remove the meat, salt the broth and proceed as with the pork.
Mock Terrapin*
Use cold baked or fried liver, taking care not to use any that is dry or hard. Cut in dice and dust thickly with flour. For a heaping pint use a teaspoonful of mixed mustard, one-quarter of a teaspoonful of cayenne pepper, two hard boiled eggs chopped fine, butter size of an egg, one teacupful of water. Let boil together a minute or two. Serve.
MRS. EDWARD DEWEY.
Boiled Ham*
Wash a ten pound ham, and soak over night in enough water to cover, and to which a cup of strong vinegar