Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- one quart of beans over night
- two pounds of meat
- a cup of wine
- two eggs hard
- salt
- pepper
Directions
Soak one quart of beans over night, then drain off the water. Add fresh water and let them boil up once; drain them through a cullender. Then put them into more water with a knuckle of veal, cold beef or mutton (about two pounds of meat). Boil it five hours, then strain the whole through a sieve, mashing the beans so that all but the skins will go through. Put it on again, let it boil, flavor with salt and pepper. Cut a lemon into slices and boil two eggs hard. Chop them up and put them into the tureen with a cup of wine (if you desire it), and then pour in the soup.