Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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 gallon of soup
- half quarts good 66 the home cook book
- two quart can of tomatoes
- six quarts
- three tablespoons of flour
- a pound of butter
- one medium sized carrot
- one turnip
- one beet
- one dessert spoon of sugar
- salt
- pepper
Directions
Mrs. G. W. Brayton. For one gallon of soup, take two and a half quarts good
66 THE HOME COOK BOOK.
beef stock, one medium sized carrot, one turnip, one beet and two onions peeled and cut in pieces ; boil the vege- tables in the beef stock three-quarters of an hour ; strain through a sieve ; add a two quart can of tomatoes and boil fifteen minutes; strain again and add salt and pepper. While this is cooking, take a sauce-pan that will hold about six quarts and put in a quarter of a pound of butter and heat it to a light brown ; add while hot three tablespoons of flour ; take from the fire and mix thor- oughly; add one dessert spoon of sugar and stir until it boils; boil fifteen minutes and strain.