Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
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
- a teaspoonful of sugar
- a small teaspoonful of celery seed
- six cloves
Directions
Mrs. Wm. H. Low.
Cut all the lean ofiF the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown; put in the bones and cover with cold water ; cover the kettle closely ; cook slowly until the meat drops from the bones ; strain through a colander and leave it in the dish during the night, which is the only way to get oflf all the fat. The day it is wanted for the table, fry as brown as possi- ble a carrot, an onion and a very small turnip sliced thin. Just before taking up, put in half a teaspoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small teaspoonful of celery seed. With the vegetables this must cook slowly in the soup an hour ; then strain again for the table. If you use vermicelli or pearl bar- ley, cook in water till tender and add to the soup.