Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Veal | not in our table | 0 |
| Meat | 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 tablespoonful of batter
- two tablespoonfuls of lemon juice
- a gallon of soup
- a gill of good catsup to each quart of soup
- a pound of lean veal
- eight hard-boiled eggs
- 15 potatoes added to the remaining meat
- allspice
- cloves
- nutmeg
- salt
- pepper
- lemon juice
Directions
Take the head and two feet, of a calf, that have been carefully cleaned. Separate the jaws and remove the brains. Place the meat in cold water, let it heat slowly, and skim with care. When it is done, take it up, and set it away until the next day. Then skim off the fat, pick the meat from the bones, and chop fine; put the liquor and /jar^ of the meat in the pot. Tie, in a thin muslin cloth, a few grains of allspice, bruised slightly, and a dozen cloves; add to the soup, also, a grated nutmeg; this is spice enough for half a gallon of soup. Salt and pepper to taste. Stir frequently to prevent the meat from burning. Half an hour before the soup is done, one tablespoonful of batter, made with water and browned flour, should be added for each gallon; force-meat balls may also be added, if desired. Fifteen minutes before sending to the table, add half a gill of good catsup to each quart of soup. To each gallon, add two tablespoonfuls of lemon juice. The yolks of eight hard-boiled eggs, sliced, should be put into the soup after it is poured into the tureen. This soup may be made equally good with a shank of veal or beef. A little butter and cooked Irish
SOUPS. 15
potatoes added to the remaining meat and laid in pie-crust, make a good mock turtle pie.
FORCE-MEAT BALLS. Chop half a pound of lean veal, or other meat, fine, together with a little raw salt pork; add a small tea-cup of bread crumbs, moistened with cream. Season with salt, pepper, curry powder or cloves. Work all together with a well-beaten egg. If the paste is too stiff, add another egg., or only the yolk, or a little more cream. If not stiff enough, they will fall to pieces. Make into balls, the size of half an egg and boil part in the soup, fifteen minutes. Fry the remainder in hot lard and serve up in a sepa- rate dish.