Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 stalk of celery
- 4 quarts of water
- 1 tablespoonful of salt
- a sprig of parsley
- 1 onion
- 3 cloves
- parsley
- cloves
- salt
- pepper
Directions
2 ox tails ; 1 stalk of celery ;
1 onion ; 4 quarts of water ;
3 cloves; 1 tablespoonful of salt;
A sprig of parsley.
Cut the tails in pieces. Cook the onion (finely chopped) in a little bacon fat; add the cut-up tails, and let brown. Put into the soup pot the water, add tails and onion, celery, parsley, and cloves, and let simmer for three hours. Season with salt and pepper before taking from the fire. Set aside to cool. Re- move all grease from top, strain, add a few pieces of the tails, and heat very hot.