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 |
|---|---|---|
| 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 |
| 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
- five quarts of cold water
- half meat
- five pounds
- two teaspoonfuls of salt
- salt
- pepper
- parsley
Directions
Buy a shin or shank of beef, having half meat and half bone (about five pounds) : remove the skin. Have the butcher break the bone and cut the meat into small pieces; add five quarts of cold water and two teaspoonfuls of salt ; let come to a boil slowly ; place where it will keep just below the boiling point; simmer slowly for six or eight hours, or until the meat falls from the bone; strain and cool quickly; when cold skim off the fat. For beef broth heat the plain beef stock, season with salt, pepper and a little minced parsley, and serve. This is the simplest form of beef soup.