Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | 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
- five quarts of cold water
- two knuckles of veal
- one table- spoonful of salt
- one onion
- one carrot
- one bay leaf
- one turnip
- four cloves
- one blade of niace
Directions
Two knuckles of veal, five quarts of cold water, one table- spoonful of salt, one onion, one carrot, one bay leaf, one turnip, stalk of celery, sprig of parsley, four cloves, one blade of niace. Wipe the knuckles with a damp towel and have the bones cracked. Put them into a soup kettle with cold water and salt. Place on a moderate fire and bring slowly to a boil ; skim. Now simmer for four hours. Clean the vegetables, and add them, and all the ingredients, to the soup, and simmer one hour longer. Strain and it is ready for use.