Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 0 |
| Hickory Nut | 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
- three quarts cold water
- one egg
- one tea- cupful of sweet cream
- butter the size of hickory nut
Directions
Put a knuckle of veal into three quarts cold water. Boil slowly; when liquor is reduced half, remove from fire. Into the tureen put the yolk of one egg. Stir well into it one tea- cupful of sweet cream ; add piece of butter the size of hickory nut, on this, strain the soup, boiling hot, stirring all the time. Serve hot with chopped parsley.