Photo: Cala
Estimated Nutrition (whole recipe, rough)
143
Calories
5g
Protein
2g
Fat
32g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 quarts of stock add one small onion cut fine
- one stalk of celery
- two sprigs of parsley
- one small onion cut fine
- one bay leaf
- ten pepper corns
- six cloves
- bay leaf
- parsley
- pepper
- cloves
Directions
1
Strain the soup stock, after removing the fat, into a kettle; do not allow the sediment to pass. To four quarts of stock add one small onion cut fine, one bay leaf, one stalk of celery, two sprigs of parsley, a small bouqut of sweet herbs, ten pepper corns, and six cloves; boil gently for fifteen minutes; strain through strainer cloth. Serve as a simple beef soup.
2
g PRACTICAL COOK BOOK
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive