Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Crab | 100g cooked | 97 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Liver | 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 cup butter
- two quarts water
- one cup of water
- one tablespoon flour
- one tablespoon butter
- half teaspoon salt
- one stalk of celery chopped fine
- one quart of water
- one quart of milk
- one-half pound calves' liver scraped from skin
- one spoonful very finely chopped onions
- two ounces of butter
- a pint of milk in double boiler
- six onions chopped fine in porcelain kettle
- six ears of corn cut from the cob
- six potatos pared
- six crackers
- six ears
- two crabs cooked
- three beaten eggs
- two spoonfuls 24
- salt
- pepper
- parsley
- black pepper
Directions
Put six onions chopped fine in porcelain kettle with one cup butter. Cook until tender, then add six ears of corn cut from the cob, six potatos pared and sliced, six crackers and two quarts water; let all boil till potatos are done. Put on quart milk in separate dish to boil and add last thing. Let all boil up once and serve. Do not stir while cooking, as it spoils the looks. In winter canned corn will do.
Mrs. Capen. CORN SOUP.
Grate corn from six ears, put corn into a kettle with one cup of water and let boil fifteen minutes ; strain. Have a pint of milk in double boiler, thicken with one tablespoon flour, one tablespoon butter. Add corn and liquor ; boil five minutes. Put half teaspoon salt and pepper to taste in tureen. Pour soup and serve hot.
Mrs. J. G. Mossin. CRAB SOUP.
Two crabs cooked, shelled and chopped fine, one stalk of celery chopped fine. Place meat and celery in one quart of water and boil half an hour. Season with salt, pepper ; then add one quart of milk; boil and pour in tureen on minced parsley. Lobsters may be served in the same way.
Mrs. Mary J. Schallert.
crEme a la reinE.
Make a good chicken bouillon, strong enough to jelly when cold. Take of! every particle of grease. Season with black pepper and salt. Thicken a very little, and add a lump of fresh butter. Put in enough of rich cream to whiten. Serve with small sippets of toasted bread, hot, in cups.
Mrs. George j. Denis. SOUP WITH EEBERKLOSSE.
One-half pound calves' liver scraped from skin and sinews. The liver, one spoonful very finely chopped onions and two ounces of butter, browned until dry. When cold put in mortar, rub it smooth, then rub through sieve. Acid to this three beaten eggs, salt, nutmeg blossom, cardamum, two spoonfuls