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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| 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
- one quart of water to one pound bone
- one pound bone
- 10 harvest festival
- one small turnip
- four small onions
- one carrot
- three blades of celery
- one small leek
- one half hours before serving
- parsley
- pepper
- salt
Directions
Beef soup bone, one quart of water to one pound bone. Let boil thoroughly, skim and then simmer from four to eight hours. Take out bone, strain
Digitized by
10 HARVEST FESTIVAL
and set away to get cold. In the morning remove fat from stock, take one small turnip, four small onions, one carrot, and fry in butter until brown. To these add sprig of parsley, two or three blades of celery, one small leek. Tie all up loosely in a cloth. Let simmer four hours in a porcelain kettle. Season with pepper and salt, and add little tomato, about one and one half hours before serving. Add a little port wine just before serving, if you like.