Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| 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
- four quarts of water
- three quarts when done
- a cupful of tomato
- a spoonful of salt
- half off
- 43 soups
- half cents
- one quart
- 44 mbs
- salt
Directions
Peal them, — two or three hours before time to cook them, — lay them into cold water ; wash them out, put them into boil- ing water, boil half an hour after they begin ; turn the water off, sprinkle a little salt over them, leave the cover of the pot half off, let them stand and dry about five minutes.
PRIMARY COOK BOOK. 43
In winter you can save all the bones and bits of meat, and put them to boil once a week. Put in an onion, a carrot, and a turnip, boil it five or six hours ; strain it, add a cupful of tomato, a little sugar, thick- en it with a little ground rice.
In the spring you can buy a shin of veal for twelve and a half cents, it will make soup for two or three days.
Take a good sized shin, put it into four quarts of water, and a spoonful of salt ; let it boil six hours, add more water if it boils away ; have three quarts when done, and strain this into an earthen pot or pitcher. The next day take off the fat ; take one quart, put it into a saucepan, cut up a small onion, a carrot, and a turnip, into small pieces about the size of dice ; put them into the soup, let it simmer until the
44 MBS. PUTNAM'S
vegetables are done, about an hour. This is white vegetable soup.