Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| 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 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 2 tablespoonfuls salt
- 1 cup of sherry
- 1 fowl
- 1 shin of beef
- 1 knuckle of veal
- 5 cloves
- 1 bay leaf
- 2 large onions
- 3 carrots
- 4 stocks of celery
- 2 turnips
- 6 peppercorns
- two quarts
- two eggs
Directions
1 shin of beef. 1 knuckle of veal. 5 cloves.
1 bay leaf.
2 tablespoonfuls salt.
2 large onions.
3 carrots.
4 stocks of celery. 2 turnips.
1 cup of sherry or madeira. 6 peppercorns.
iy2 packages of gelatine.
The wine can be omitted. Put the meats in a ket- tle just covered with cold water and simmer for five hours. An hour before removing from the fire, add seasonings and vegetables that have been browned in marrow from the soup bone or butter, strain the stock ; it should be cooked down to two quarts. When cold remove all the fat, and stir into it the beaten whites of two eggs, clear as you would clear soup
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stock, then add the gelatine, which has been softened in cold water. Aspic jetty can be made from any soup stock by clearing it and adding gelatine.