Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- two stalks of celery broken in pieces
- eight slices of carrot
- two sprigs each of parsley
- two tablespoonfuls of butter six minutes
- three quarts of cold water
- one-fourth cupful pieces cut from breast meat of fowl
- a cupful of pearl tapioca overnight in cold water to cover
- one egg to each quart of stock
- salt
Directions
Wipe a four-pound knuckle of veal, remove meat from bon^ and cut in small pieces. Cook two stalks of celery broken in pieces, eight slices of carrot, one (medium sized) onion sliced, two sprigs each of parsley and thyme, and a bit of bay-leaf, in two tablespoonfuls of butter six minutes. Put meat bone and vegetables into a soup-kettle and add three quarts of cold water. Clean and truss a four-pound fowl, put in kettle and place kettle on the range ; cover and cook until fowl is tender, when it should be removed and the stock allowed to cook two hours longer, then strain and cool ; remove fat, and clear, by us- ing the white and shell of one egg to each quart of stock. Soak one-fourth of a cupful of pearl tapioca overnight in cold water to cover; drain and cook in boiling water until transparent, drain again and allow cold water to run through strainer in which tapioca was drained to separate the globules ; add to cleared soup with one-fourth cupful pieces cut from breast meat of fowl. Add salt to taste ; reheat and serve.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 377