Estimated Nutrition (whole recipe, rough)
Counts 16 of 23 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Zwieback | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Mace | not in our table | 0 |
| Soup | 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
- four pounds of cherries
- three pints of water
- half tablespoon of butter
- one cup full ground zwieback
- one pint of water
- one pint of milk
- one tablespoonful of flour
- one quart chestnuts
- two tablespoons thick cream
- half teaspoon salt
- quarter teaspoon paprika
- quarter teaspoon onion juice
- two tablespoonfuls of pearl barley
- one teaspoonful of coriander seed
- two quarts of water
- a piece of mace
- a large slice of onion in one pint of milk
- a tablespoonful of hot lard
- a pint of hot water
- a large cup of grated cheese
- two cloves
- one lemon
- two eggs
- two tablespoonfuls of cold milk
- one table- spoonful of butter
- one teacupful of whipped cream when the soup is in the tureen
- three large green peppers
- two table- spoons butter
- 22 landmarks club cook book
- lemon peel
- cloves
- cinnamon
- mace
- pepper
- salt
Directions
Unseed three or four pounds of cherries, boil them with a little lemon peel, two cloves, cinnamon with three pints of water for about half hour's constant boiling, strain, add sugar to taste, juice of one lemon. Stir one or two eggs with a spoon, half tablespoon of butter, one cup full ground zwieback or bread crumbs, little nutmeg, salt and a little pepper to a dough, butter palm of your hands, form into round little balls, hazel nut size and boil them for about seven to ten minutes in your strained fruit soup. Peach or strawberry soup may be prepared the same way.
Mrs. H. E. Kiesshauer. CREAM OF CELERY.
Boil a trimmed head of celery in one pint of water for thirty or forty minutes ; boil a piece of mace and a large slice of onion in one pint of milk; mix one tablespoonful of flour with two tablespoonfuls of cold milk; add this to the boiling milk, and cook for ten minutes. Mash celery in the water in which it has been cooked, mix it into the boiling milk, add one table- spoonful of butter and season with pepper and salt to taste. Strain and serve immediately. This may be improved by add- ing one teacupful of whipped cream when the soup is in the tureen.
Mrs. M. J. Connell.
CHEESE SOUP (SPANISH).
Take three large green peppers, roast them on the coals, throw them into cold water and skin them. Shred them and throw them into about a tablespoonful of hot lard. When well fried pour in about a pint of hot water and season with a little salt. Before serving put in a large cup of grated cheese and a few cracker crumbs.
Mrs. W. O'Donoughue. CHESTNUT PUREE.
One quart chestnuts, two tablespoons thick cream, two table- spoons butter, half teaspoon salt, quarter teaspoon paprika, quarter teaspoon onion juice. Shell, blanch and boil chestnuts till soft; press them through a colander and mix all the other
22 LANDMARKS CLUB COOK BOOK.
ingredients with them ; make them quite hot ; press through a potato sieve and serve.
This may be served separately, or piled lightly in center of a dish if surrounded by meat.
Miss Kate K. Whitaker. CHICKEN BROTH IN CUPS.
Chop a chicken into pieces and put them into an earthenware pot with two tablespoonfuls of pearl barley, one teaspoonful of coriander seed ; pour in two quarts of water and boil for chree hours, skimming frequently ; then add a handful or so of lettuce leaves, cover over the pot, remove it from the fire. let it stand for twenty minutes, strain through a cloth or fine sieve, and serve.
MKS. M. J. CONNELL.