Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- two tablespoons of dried bread crumbs to 1 quart of soup
- 1 quart of soup
- 2 quarts of water simmered 2 hours will yield a stock of lighter quality
- 1 quart of tomatoes
- 1 quart of milk in double boiler
- a pinch of soda
- 1 level teaspoon of salt
- 4 pepper corns to each quart of liquid
- 7 butter crackers that have been pulverized
- pepper
- salt
Directions
Thickening for Soup.
Soup may be thickened with bread, instead of flour, corn starch or arrowroot. When this is used, force meat balls, e<^ or spinach balls may be served in it, instead of vegetables. The French and German niles say bread must be saturated with broth and fat from top of kettle, and baked until broth has evaporated and crusts are brown. Otherwise the bread should be dried, and browned lightly. Add a small amount of stock, and simmer until soft. Stir until re- duced to a panada. Two tablespoons of dried bread crumbs to 1 quart of soup. Strain again. The German rye bread is excellent for this thickening. It may be used with stock, or simply boiled in water, and enriched with eggs. Or use Caraway sauce and toasted brown sugar.
Soup Stock.
Meat bones for stock must be absolutely fresh, and about equal in proportion. Hock or shins of beef, ends of rib roast, and portions of the neck or shoulder are suitable. The first mentioned furnish chiefly gelatine, the latter yield flavor. Sponge outside of bone with a cloth wrung out of warm water, but do not wet the freshly- cut surface of meat, Cut meat from the bones and put in soup kettle, having first inserted in it a perforated plate to prevent bones from touching bottom of kettle. It should have a close-fitting top. Place the meat upon the bones and cover with cold water. It should be at least an hour in coming to a boil. Let it boil gently 5 minutes. then put on back of range to simmer 8 hours. After cooking 2 hours, seasoning is added ; 1 level teaspoon of salt and 4 pepper corns to each quart of liquid. After it has been strained the meat and bones with 2 quarts of water simmered 2 hours will yield a stock of lighter quality, but of much value, which may be used for tomato, bean or clear soup. Cool stock quickly and put in ice box until needed for use. Skim off all grease and strain again.
Tomato Puree.
Take 1 quart of tomatoes and put them on to cook ; when hot add a pinch of soda, let it foam, skim well and press through a sieve; set on back of range to keep hot. Have 1 quart of milk in double boiler, after it boils add 7 butter crackers that have been pulverized, a large lump of butter, pepper and salt. When ready to -serve, add tomatoes to the milk.
Soup Stock.
Meat and bones for soup must be absolutely fresh. Hock or shin of beef or end of rib roast and portions of neck and shoulder. The first mentioned furnish chiefly gelatine, the latter give flavor. A knuckle of veal, or the hone trimmed from a leg of mutton, and a few ounces of sliced ham may be used in making stock or soup. Sponge outside of meat with a cloth wrung out of warm water, but