Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- one quart of water
- one quart of tomatoes
- one quart of fresh milk
- five pints of cold water
- a slice of fat bacon
- a cup of cream
- a gallon of water should be allowed
- one chicken put five pints of cold water
- butter the size of an egg
- pepper
- salt
- thyme
Directions
One quart of water, one quart of tomatoes, after being skinned, and one quart of fresh milk. Boil the tomatoes in the water, at least thirty minutes, seasoning with pepper, salt, and butter the size of an egg. Just before adding the milk, put in a dessert spoonful of soda, let it foam up well. Then add the milk, and a few crackers broken up fine. When the soup has boiled up well it is ready to serve, and is not good to stand long.
CHICKEN SOUP, NO. 1.
MRS. LOMAX.
To one chicken put five pints of cold water, and a slice of fat bacon, and boil it down to a quart. Just before taking from the fire, add a cup of cream, and a little thyme to sea- son. Thicken as usual.
CHICKEN SOUP, NO. 2.
MRS. JAMIESON.
Put a chicken, an old one is best, on to boil early in the morning in cold water, with a little salt. About a gallon of water should be allowed for each chicken. Barley and rice are both nice for chicken soup. They should be boiled slowly,
in a separate vessel, and added to the soup about half an hour before it is removed from the fire. Parsley is nice to season it. Boil a small pod of pepper with the soup, or use black pepper.