Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Soup | 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
- 1 tablespoonful of butter
- 2 slices of carrot
- 2 sprigs of parsley
- 1 stalk of celery
- one-half cup of water until thoroughly blended
- 1 egg
- 1 small onion
- 4 cloves
- 1 bay leaf
- one egg in one-half cup of water until thoroughly blended
- 26 soups
- cloves
- bay leaf
- parsley
Directions
1 tablespoonful of butter; \y2 lbs. lean beef;
chicken (bones broken) ;
2 slices of carrot ;
2 sprigs of parsley;
1 egg (white
1 small onion (sliced) ; 1 stalk of celery; 4 cloves; 1 bay leaf ;
\y2 pints of cold water; and shell).
Melt the butter and add the onion. Cook until the onion is thoroughly done, then add the beef and chicken, celery, cloves, carrot, bay leaf, parsley, and cold water. Cover the saucepan and set on back of range where the water will slowly heat. Let it come to a boiling point, strain, and return to saucepan and bring to a boil. Beat the white of one egg in one-half cup of water until thoroughly blended, crush the shell and add to egg and water, and then to the boiling bouillon. Boil four minutes, let stand a minute to settle, and strain through a cheese-cloth wrung out of cold water. — "The Blue Ribbon Cook Book."