Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
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 head of savoy cabbage
- a spoonful of flour over
- three dry rolls
- two eggs into
- 11 toast slices of fine white bread
- three eggs
Directions
MRS. DR. HOFFMAN, BEARDSTOWN, ILL.
Take three dry rolls, grate them, beat two eggs into them, stir well together, and pour slowly into the boiling meat soup, stirring continually. It will have the appearance of barley. After boil- ing a short time, serve with a little grated nutmeg.
A GOOD VEGETABLE SOUP. Different kinds of vegetables, such as carrots, turnips, etc., are cut into small pieces and boiled soft in meat soup. Then take a head of Savoy cabbage; clean, cut it into quarters, boil soft in water, press it out or drain the water off, then put into the soup. Brown meat soup is best. When all is sufficiently soft, pour as much soup over it as is necessary to make the desired quantity;
SOUPS. 11
toast slices of fine white bread or stale rolls, and put into it. Before serving, grate nutmeg over it.
O^ULIFLOWER SOUR
MRS. DR. HOFFMAN, BEARDSTOWN, ILL.
Pick all the little green leaves from the cauliflower, and put it into boiling water; after a minute or two the water should be poured off, meat soup poured^n, and boiled together with pars- ley and carrots, in a tightly covered pot, until nearly soft. Sprin- kle a spoonful of flour over it, shaking the pot, but not stirring it, as that will break the cauliflower, which should be avoided, Pour as much more meat soup over it as is desired, and boil until all is soft. "When ready to serve, take the 3^0] ks of tv/o or three eggs, beat them well in the soup tureen, and pour the soup slowly over them, stirring continually. Small pieces of white bread, fried in butter, may be added just before serving.