Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- four quarts of cold water
- 1 tablespoonful herbs
- one tablespoonful of but- ter
- one tablespoonful of flour
- one-half cup of the cooked meat to every quart
- two tablespoonfuls of sherry
- 5 cloves
- 8 peppercorns
- 5 allspice
- 2 onions
- 2 carrots
- 1 turnip
- 3 celery roots
- 36 rocky mountain cook book
- salt
- cloves
- pepper
Directions
Clean a calf's head thoroughly, cut in several pieces, then soak an hour in cold water. Drain off the water, add four quarts of cold water and a table- spoonful salt and cook slowly until the meat slips from the bones. Eemove the meat, but let the bones remain, then add
5 cloves.
8 peppercorns.
5 allspice.
2 onions, sliced.
2 carrots, sliced.
1 turnip, sliced.
3 celery roots.
1 tablespoonful herbs.
Inch of stick cinnamon.
Let simmer for two hours, strain and set away until cold. Before serving, remove the fat and for
36 ROCKY MOUNTAIN COOK BOOK.
every quart of stock, brown one tablespoonful of but- ter; when brown add one tablespoonful of flour, and gradually the stock. Season with salt and pepper if required. Cut in small dice one-half cup of the cooked meat to every quart and add to the stock with slices of hard-boiled egg or the yolk of egg made in little balls, the juice of half a lemon and thin slices of the rind, two tablespoonfuls of sherry. This can be omitted, if desired.