Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Mace | 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
- four pounds of the lean of beef
- six cloves
- two carrots
- three small strips of pork
- two onions
- one blade of mace
- three skimmings
Directions
Cut up ia a pot the following ingredients : four pounds of the lean of beef, two carrots, a knuckle of veal, a table-spoonful of butter, three small strips of pork, orsweet middling, or cold ham; two onions ; put the onions in whole and stick six cloves in each ; one blade of mace ; pour a tea-cup of water on this and let it stew fifteen minutes ; then fill the pot with cold water ; let it come to a good boil ; carefully skimming aU of the s<Mm from the soup ; it takes three skimmings. After it has been well skimmed, set the pot on the back of the stove and let it