Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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-quarter cup of carrots
- a pint of split peas over night
- a bunch of celery leaves
- two tomatoes
- eight cloves
- three layers of cheesecloth
- parsley
- pepper
- cloves
- salt
Directions
Make a good stock of beef and ham bones. Soak a pint of split peas over night, add to stock, a bunch of celery leaves and parsley, a little onion chopped fine, and boil until peas are dissolved. This makes a good thick soup. — Mrs. E. J. Briswalter.
Boil beef with one-quarter cup of carrots, celery, sweet pepper, Spanish onion and two tomatoes, eight cloves, salt and pepper to taste. Strain stock through three layers of cheesecloth. Cool and remove all fat. Strain again. Serve cold or hot. If cold, with cracked ice.