Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Liquor | 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
- 1 pint of water added
- 2 quarts of rich chicken broth
- 2 quarts of boiling hot milk
- 4 tablespoons of butter
- 8 tablespoons of flour
- 1 quart of oysters in 1 quart of rich milk
- 1 quart of rich milk
- 1 tablespoon of butter
- 4 ounces of butter
- two quarts of strong stock
- half pint of triple cream
- 2 quarts of milk
- 2 tablespoons of butter
- 2 tablespoons of flour
- a teaspoon of whipped cream added to each cup
- a tablespoon of butter
- a teaspoon of granulated sugar
- two cans of asparagus tips in their own liquor
- 30 cups
- 54 peck of spinach in salted water
- salt
- pepper
Directions
Cook two cans of asparagus tips in their own liquor, with about 1 pint of water added, for about 5 minutes, then drain liquor off and cut the tips ofT in 1-inch lengths and set aside. Replace asparagus in the liquor and cook 20 minutes, then strain through a sieve and add Y teaspoon of baking soda dissolved
in hot water. Add 2 quarts of rich chicken broth, let boil to- gether and add 2 quarts of boiling hot milk. Thicken with 4 tablespoons of butter and 8 tablespoons of flour. Season with salt and pepper, and add whipped cream. This is particularly good for serving at afternoon affairs in bouillon cups with a teaspoon of whipped cream added to each cup.
CREAM OF CHICKEN WITH OYSTERS. To the above receipt the addition of oysters gives quite a different taste. Boil 1 quart of oysters in 1 quart of rich milk, add 1 tablespoon of butter, strain and add to the above. Served in bouillon cups, this is enough for 30 cups.
CREAM OF SPINACH SOUP.— No. 1. Pick, wash and boil enough spinach to measure a pint, when cooked, chopped and pounded into a soft paste. Put it into a stewpan with 4 ounces of butter, a little grated nutmeg, a tea- spoon of salt. Cook and stir it about 10 minutes. Add to this two quarts of strong stock; let boil up, then rub it through a strainer. Set it over the fire again, and when on the point of boiling, mix with it a tablespoon of butter and a teaspoon of granulated sugar. When ready to serve whip up a half pint of triple cream and place on top in tureen.
Emma C. Portman.
CREAM OF SPINACH SOUP.— No. 2. Cook 54 peck of spinach in salted water for 20 minutes, then rub through a fine strainer. Boil 2 quarts of milk, and thicken with 2 tablespoons of butter and 2 tablespoons of flour, rubbed together, season with pepper and salt. Add the spinach and let it boil up, and just before serving add y2 pint of whipped cream.