Estimated Nutrition (whole recipe, rough)
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | 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
- 2 pints of new milk
- 6 stalks of celery cut into pieces
- 1 quart of boiling water
- 2 tablespoons of flour
- 1 cup of sweet cream
- 3 pints of beef soup
- 20 heads of asparagus
- 3 pints of stock
- 3 tablespoons of cream
- 1 teaspoon of spinach
- half teaspoon of soda
- 1 teaspoon of corn starch
- 1 quart of cream to boil
- three pounds of beef chopped fine
- 1 quart of water to a pound of meat
- a piece of butter the size of an egg
- a small piece of butter
- a pound of meat
- two cans of tomatoes
- 6 butter crackers
- 1 cooking spoon of butter
- 3 eggs
- 1 heaping tea- spoon of flour
- 1 carrot
- 1 turnip
- 1 onion
- five clams washed
- 1 quart
- butter the size of an egg
- salt
- cayenne
- pepper
Directions
Tomato Soup.
Two cans of tomatoes, 2 pints of new milk, 6 butter crackers, 1 cooking spoon of butter, V2 teaspoon of soda, salt and cayenne pepper to taste. Rub tbe tomatoes through a sieve, put them into a saucepan and boil. Stir in the soda until it ceases to foam, add the milk, let it boil for 5 minutes, stirring all the time. Take from fire, add crackers, salt and pepper.
Cream of Celery Soup.
Take 6 stalks of celery cut into pieces and put on the fire with 1 quart of boiling water, and the same quantity of milk or cream. Let it simmer until celery is tender, then pass the whole through a sieve. Take a piece of butter the size of an egg, when it bubbles add 2 tablespoons of flour, rub until smooth and let cook 2 or 3 minutes. Add the liquid that has been strained, stir until it boils, season to taste. Add the yolks of 3 eggs, dissolved in 1 cup of sweet cream. Asparagus or cauliflower can be used instead of celery.
Asparagus Soup.
Take 3 pints of beef soup or stock, 20 heads of asparagus, small quantity of cream, butter, flour and a little spinach. Cut tops off asparagus about V2 inch long and boil the rest, use all the tender portion and run through a sieve, add salt. Warm 3 pints of stock and add a roux matle of a small piece of butter and 1 heaping tea- spoon of flour, stirring in 3 tablespoons of cream. Color soup with 1 teaspoon of spinach, and just before serving add asparagus tops which have been boiled separately.
Tomato Bisque.
One can of tomatoes put in double boiler. When it begins to boil stir in a half teaspoon of soda. Let it foam, then strain through a sieve, add 1 teaspoon of corn starch, and set on back of range.
Put on 1 quart of cream to boil, with butter size of an egg. When ready to serve add cream to tomatoes, also 1 can champignons, without liquor, that have been boiled and chopped. Serve hot.
Bouillon Soup.
Three pounds of beef chopped fine. Put on in cold water, 1 quart of water to a pound of meat, 1 carrot, 1 turnip, 1 onion and a little parsley. Set on back of range to simmer, skimming con- stantly. Remove meat and strain soup. Beat white of egg. Chop another onion and put in with the egg. Drop in a little piece of lean ham; salt and pepper. Let come to a boil. Strain through a cloth into tureen.
Clam Broth.
Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart.