Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
96
Calories
3g
Protein
2g
Fat
21g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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 teaspoonful of salt
- two sprigs of thyme
- six cloves
- six pepper corns
- one bay leaf
- salt
- cloves
- pepper
- thyme
- bay leaf
Directions
1
Cover with cold water the trimmings, tough pieces of meat and bone left from roasts and broils ; allow one teaspoonful of salt for each quart of water; cook slowly for about four hours: then add half an onion, six cloves, six pepper corns, two sprigs of thyme, one bay leaf; simmer for two hours longer: strain and cool quickly. This stock can be used in sauces or served as a simple soup, gar- nished with vegetables or some well-cooked tapioca or sago.
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive