Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 3 quarts water
- 1 tablespoonful salt
- 1 teaspoonful mixed herbs
- 1 quart of stock
- 4 ibs
- 2 ibs
- 3 cloves
- 1 bay leaf
- 1 celery root
- 6 peppercorns
- two quarts
Directions
Cook the macaroni or vermicelli in boiling salted water until tender, drain, pour cold water over it, then lay the sticks close together. Cut in inch pieces and add to a plain soup stock.
4 Ibs. beef from the round.
2 Ibs. bone.
3 quarts water.
1 tablespoonful salt.
3 cloves.
1 bay leaf.
1 celery root.
1 teaspoonful mixed herbs.
6 peppercorns.
Boil down to two quarts, then remove the fat and clear. Add more seasoning if desired.
1 quart of stock. 1 can tomatoes.
SOUPS. 35