Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Turnip | 1 medium (122g) | 34 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- three quarts of cold water
- 4 cup of turnip
- 2 teaspoonfuls salt
- a pinch of cayenne
- a cup of rice
- three cloves
- cloves
- cayenne
- black pepper
- salt
- bay leaf
Directions
Wash a knuckle of beef or soup bone and place in three quarts of cold water for an hour. Put it on the stove and let it gradu- ally heat, then simmer for two hours. Any scum rising when it first begins to boil should be skimmed off. Have y* cup of chop- ped onions, carrots, cabbage, tomatoes, *4 CUP of turnip, three cloves, a pinch of cayenne, black pepper and il/2 teaspoonfuls salt. Add these to the simmering meat and let boil for one hour; then add a cup of rice and a bay leaf. Boil, stirring occasionally until the rice is cooked. When the kettle is closely covered there is little need of adding water ; if water is added it must be kept boiling.