Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 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 cup of pearl barley
- a quart of water
- a piece of raw meat may be added if necessary
- 10 soups
- four good sized potatoes pared
- salt
- pepper
Directions
Milton well says, "As good almost kill a man as kill a good book; wlio kills a man kills a reasonable creature, God's image; but he who destroys a good book, kills reason itself."
The ladies who have compiled this manual have thought it not best to include alcoholic condiments, believing it better to lack a certain piquancy in a few articles of food, than to bring to the home table anything which may so easily work mischief.
The aim of the book will be realized if it shall become a minis- ter of help to many known and unknown patrons, to whom its compilers would say in the renowned classic of Jefferson, "May you live long and prosper."
"^I^^l^ OUP may be made of any kind of fresh meat. Allow a ^^Mp pound of uncooked meat to a quart of water. Bones f|i^cy^^ boiled with the meat are an improvement, as the marrow f .^nt, adds to the richness. The meat should be put into cold n\ ' water, without salt, and heated gradually — never allowing the water to boil hard, nor stop boiling. The kettle must be kept covered. Keep boiling water to renew with as it evaporates. Never fill in with cold water and do not season till nearly done. The bones and pieces left from a roast at dinner, may be made into soup the next day — a piece of raw meat may be added if necessary. The vessel in which the soup is to be boiled, should be perfectly sweet and clean. As the scum rises to the surface, skim with care, and, if it is slow in rising, a little cold water may be thrown in, to bring it up more speedily. Soup should be boiled from three to five hours, and never allowed to cool in the vessel in which it is made. If very rich, the oily substance should be skimmed from the top, as it is quite unwholesome. It is better to boil the soup the day before using, as the fat can be more easily removed after it has cooled.
' Soup kept on hand ready made, is called stock. The supply may be kept good by saving and boiling such bones and pieces as are left on the platter from every day cookery. This should be strained before setting away. It is very convenient for making gravies, and adding to vegetable soups; and in winter may be kept a long time. In summer it needs to be made fresh frequently.
PLAIN BEEF SOUP,
MRS. J. P. FOSTER.
Take a shank bone, wash nicely, and, after breaking it in sev- eral places, put it into a pot of cold water, without salt. Let it
10 SOUPS.
boil slowly, and take off the scum as it rises. When it has boiled half an hour, add one cup of pearl barley, and boil two and a half or three hours. Half an hour before taking it up, have three or four good sized potatoes pared and sliced an eighth of an inch thick, and put them in to boil.. Add salt and pepper to taste. If the soup is too rich, skim the fat from the top before putting on the table.