Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
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 quart of chicken broth add four tablespoonfuls of boiled rice
- two teaspoonfuls of minced parsley
- five pounds of beef
- one tablespoonful of minced the round
- one-half quarts of cold one small stalk of celery
- one sprig of parsley
- four cloves
- four tablespoonfuls of boiled rice
- one level teaspoonful of salt
- one carrot
- parsley
- salt
- pepper
Directions
To one quart of chicken broth add four tablespoonfuls of boiled rice and two teaspoonfuls of minced parsley: heat boiling hoi ; sea- son with salt and pepper, and serve
Five pounds of beef, taken from One tablespoonful of minced
the round, onion.
Two and one-half quarts of cold One small stalk of celery.
water, One sprig of parsley,
One level teaspoonful of salt. Four cloves and four pepper corns. One carrot.
Cut the meat into small pieces; cover with cold water and add the salt: let come to the boiling point slowly: simmer from six to eight hours: add the seasoning and cook one-half-hour longer; strain and cool quickly: next morning remove the fat: heat scalding hot: season with salt and pepper and serve. In making bouillon all the seasoning except salt and pepper may be omitted if preferred.