Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one pound cans
- five pounds from a leg of beef
- three pounds from a shoul- der of lamb
- three pounds from a leg of veal
- one stalk of celery
- three pints of chick- en
- half pints of boiling milk
- two tablespoonfuls of buttei%
- one onion
- one teacup of pearl barley well washed
- three well beaten fj^gs
- pepper
- salt
Directions
ALL KINDS OF FANCY BISCUITS !
Zej3liyrs, Champions, Graham Wafers, Oatmeal Wafers, Butter Wafers, Jockey Clubs, Cream Wafers, Saltines, Cam- bridge Salts, Alberts, Oswegos, and a line of Sweet Biscuits too large to enumerate.
Orange, Vanilla, Strawberry, Lemon, and Ginger WAFERS packed in handsome one pound cans.
The Best Goods in the World.
R A. KENNEDY CO.,
Cambridgeport, Chicago, New York, Washington, Philadelphia, St. Paul, Minneapolis.
All the above named Biscuits sold by
W. H. MANSFIELD & CO., Putnam
A Careful Compilation of Tried and True Recipes.
Copyiight, 1890, by W. H. Mansfield & Co.
PUBLISHED BY
W, H, MANSFIELD & CO,
^^'?' THE GROCERS,
(]or. Main and Pomfret Sts.. Putnam. 'Conn
"We may live without poetry, music and art; We may live without conscience, and live without heart ; We may live without friends ; we may live without books ; But civilized man cannot live without cooks."
PUTNAM, CO THE PATRIOT PR"!
VICTOR FLOUR Is the Best !
And will continue to be the Best.
Victor will be the best under all circumstances.
Some other brands of flour may sometimes make as good bread, but for reliability and uniform- ity the Victor will be the victor, as it has been the victor for the past 14 years.
Always trouble in the family without good bread in the house.
Its enormous sales are due to the fact that the best cooks always use the Victor.
Don't spend your time, money, patience and material in trying to match the Victor with other so called "best brands."
W. H. MANSFIELD & CO.
Putnam, Conn.,
Mill Agents for Windham County.
All meats and boues for soup should be boiled a long time, and then set aside until the next day, in order that the fat may be removed. Then add the vegetables, rice or herbs from an hour to an hour and a half. A slight addition of Tournade's Kitchen Bouquet adds greatly to the flavor and color, for many of the following recipes.
TO PKEPARE SOUP STOCK
Five pounds from a leg of beef, three pounds from a shoul- der of lamb, three pounds from a leg of veal. Boil gently five hours, putting in one onion and one stalk of celery. Boil another hour and then strain, adding ?alt and pepper. This is ready for clear soup or for the foundation of other soups. CREAM OF BARLEY SOUP.
One teacup of pearl barley well washed, three pints of chick- en or veal clear stock, one onion. Cook slowly together for four or five hours ; add one and a half pints of boiling milk, two tablespoonfuls of buttei% and three well beaten fj^gs, salt arid pepj)er to taste. Let it stay on the stove for a few minutes after the milk, eggs and butter are added, but do not let it boil.