Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one quart of water till very tender
- salt
- pepper
Directions
Many times a small piece of "tenderloin " or " porterhouse" is more wholesome for an invalid than broths and teas, and with this may be served a potato, roasted in the ashes, dressed with sweet cream, or a little butter, and salt, or nicely cooked tomatoes. Have the steak from half an inch to an inch thick, broil carefully two or three minutes over hot coals, turning often with a knife and fork, so as not to pierce it. When done put on a small dish, season slightly with salt and pepper and a small bit of butter, garnish with the potato and serve hot.
BROILED CHICKEN, QUAIL, SQUIRREL OR WOOD- COCK.— Mrs. W. W.
Any of these must be tender. Take the breasts of the first two, or the thighs of the others; place on hot coals or on a broiler, turning often to prevent burning. When done remove the burned parts, if any, season slightly with butter, pepper and salt, and serve at once.
CHICKEN BROTH. — Miss. M. B. Jacobs.
Take the first and second joint of a chicken, boil in one quart of water till very tender and season with a very little salt and pepper.