Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Peppermint | 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
- quarter pound of flour
- two pounds beef
- one pound mutton
- a pound of suet very fine -- add one
- a pint of milk
- a small piece of pork
- a handful of mint chopped
- a spoonful of melted butter
- a pound of butter melted
- six eggs in a bowl
- ten o'clock
- half after twelve
- three apples
- three o'clock
- half after two
- ten eggs very light
- four young chick- ens
- salt
- pepper
Directions
TAKE the entrails of fat full grown fowls, empty them of their contents — open them with a sharp knife, scrape off the inner coat; wash them clean, and put them on to boil with the liver, gizzard, and other giblets; add salt, pepper, and chopped onion — when quite tender, set them by to cool; put some nice dripping or butter in a pan, when it boils put the giblets, add salt, fry them a nice brown; when nearly done, break six eggs in a bowl, beat them a little, pour them over the giblets, stir them for a few minutes, and serve them up.
PASTE FOR MEAT DUMPLINS. CHOP half a pound of suet very fine — add one and a quarter pound of flour, and a little salt — mix it up with half a pint of milk, knead it till it looks light; take a bowl of proper size, rub the inside with butter, roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like; season it and lay it in the bowl — fill it with rich gravy, close the paste over the top — get a very thick cloth that will keep out the water; wet and flour it, place it over the top of the bowl — gather it at bottom and tie it very securely; the water jnust boil when you put it in — when done, dip the top in cold water for a moment, that the cloth may not stick to the paste; untie and take it off carefully — put a dish on the bowl and turn it over — if properly made, it will come out without breaking; have gravy in a boat to eat with it.
THE VIRGINIA HOUSEWIFE. 83
TO MAKE AN OLLO— A SPANISH DISH. TAKE two pounds beef, one pound mutton, a chicken, or half a pullet, and a small piece of pork; put them into a pot with very little water, and set it on the fire at ten o'clock, to stew gently; you must sprinkle over it an onion chopped small, some pepper and salt, before you pour in the water; at half after twelve, put into the pot two or three apples or pears, peeled and cut in two, tomatos with the skin taken off, cim- blins cut in pieces, a handful of mint chopped, lima beans, snaps, and any kind of vegetable you like; let them all stew together till three o'clock; some cellery tops cut small, and added at half after two, will im- prove it much.
ROPA VEIJA— SPANISH.
PEEL the skin from ripe tomatos, put them in a pan with a spoonful of melted butter, some pepper and salt, shred cold meat or fowl; put it in, and fry it sufficiently.
CHICKEN PUDDING, A FAVOURITE VIR- GINIA DISH.
BEAT ten eggs very light, add to them a quart o/ rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chick- ens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley,
84 THE VIRGINIA
boil them till nearly done, then take the chicken from the water and put it in the batter, pour it in a deep dish, and bake it; send nice white gravy in a boat.