Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- one tablespoonful of salt
- one quart brown stock
- two tablespoonfuls of butter
- two tablespoonfuls of flour
- one saltspoonful each of ground pepper
- one teaspoonful of salt
- one cup of meat
- a cup of sherry wine
- one calf's head
- four allspiee
- four pepper corns
- one blade of mace
- one carrot
- one chili
- two onions
- three eggs
- one lemon
- four cloves
- two quarts
- salt
- pepper
- thyme
Directions
One calf's head. Four allspiee,
Pour quarts cold water. Four pepper corns.
One tablespoonful of salt. One blade of mace.
One carrot. One chili.
( >ne turnip. One quart brown stock.
Two onions. Three eggs.
Celery stalk. One lemon,
Onedialf inch stick of cinnamon. Two tablespoonfuls of butter.
Four cloves. Two tablespoonfuls of flour.
Wash, scrape and clean the head and soak an hour or more in cold water: remove the brains and tongue and let stand in cold water to be cooked separately: cut the head in many pieces, put into the kettle : add the cold water and heat slowly : skim thoroughly ; add the salt and simmer three hours, or until the meat slips from the bones: lay the meat fiat on a plate so it can be easily cut when cold: put the bones on to boil again: add the spices and vegetables and simmer until reduced To two quarts; strain and set aside to cool: when cold remove the fat : half an hour before serving put the stock on to boil. In another saucepan brown the butter: add the cornstarch or flour and brown; add one saltspoonful each of ground pepper, thyme or marjoram, and one teaspoonful of salt: add the brown stock and cook until it thickens, add to the soup: cut the face meat into half- inch cubes: add one cup of meat, diced: boil the eggs twenty minutes and cut into slices, or make the yolks into e^^ balls. Make force meat balls with the reserve meat. Put the meat balls and hard-boiled eggs into the tureen: add the soup and serve with slices of lemon, or omit the lemon and add half a cup of sherry wine.
g PRACTICAL COOK BOOK