Photo: Cala
Estimated Nutrition (whole recipe, rough)
171
Calories
2g
Protein
14g
Fat
12g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- four quarts of water
- one pint of finely chopped vegetables
- a slice of onion
- parsley
- salt
- pepper
Directions
1
Boil a small shank of beef three hours in four quarts of water; strain and return to the pot; add one pint of finely chopped vegetables, using equal portions of carrot, turnip, potato, and celery; also, a slice of onion and a little chopped parsley. Season to taste with salt and pepper.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive