Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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
- two quarts of beef stock
- one-fourth cupful of barley
- two stalks of celery
- one quart of water
- one quart of chicken
- one quart of beef stock
- two cupfuls of carrots
- one sprig of parsley
- one cupful of cold water
- one carrot
- one onion
- one-half medium-sized yellow two potatoes
- 7 consomme
- two tablespoonfuls of minced stock
- four cloves
- one inch piece each of mace
- one-half bay leaf
- four pepper corns
- two eggs
- one small stalk of celery
- three allspice berries
- salt
- pepper
- allspice
Directions
Two quarts of beef stock, One-fourth cupful of barley.
One carrot. One onion.
One-half medium-sized yellow Two potatoes, small,
turnip. Salt and pepper. Two stalks of celery.
Cook the barley in one quart of water for two hours ; add the stock and all the vegetables, cut fine, except the potatoes: boil gently for an hour, or until the vegetables are almost tender: then add the potatoes and cook fifteen minutes ; season with salt and pepper.
SOL' PS 7
One quart of chicken or veal Two tablespoonfuls of minced
stock. onion.
One quart of beef stock. Two cupfuls of carrots, parsnips.
Four cloves, and yellow turnip, cut fine. One inch piece each of mace and One-half bay leaf.
cinnamon. Four pepper corns.
Two eggs. One small stalk of celery.
One sprig of parsley. Eind and juice of half a lemon.
Brown the vegetables in bacon fat. taking care not to let them burn ; add them and the spices to the stock and cook slowly one and one- half hours: strain and remove the fat ; break the whites and shells of the eggs into one cupful of cold water and mix thoroughly; add to the soup and let come to the boiling point ; add lemon, salt and pepper: cook slowly twenty minutes: strain through a strainer cloth which has been wet in cold water: reheat the soup: garnish each plate with a thin slice of lemon and three allspice berries; serve very hot.