Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 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 pint to the same quantity of best of beef broth
- four ounces of the most excellent table butter
- three teaspoonfuls of salt
- a pint of strong
Directions
In a large stew-pan put a pint of strong and clear broth, made of the choicest cuts of beef. Instead of milk and water, or milk even, as the prevailing practice is, use only the sweetest and richest of cream. Of this cream add one pint to the same quantity of best of beef broth. Also four ounces of the most excellent table butter, three teaspoonfuls of salt, two of white pepper, as much more of ground mace, and a tea- spoonful of extract of celery. If the celery is to be had in stalk chop up fine and throw in. No more delicate or healthy flavor can be added to any stew, soup or broth than this exquisite vegetable. Now set to cooking, and while on the fire dredge in finely powdered cracker dust and a little of the best corn starch flour, until thickened to your taste. Have ready parboiled (not in water, but in their own juice) fifty
SOUPS. 619
of the best quality of oysters in a hot tureen. Pour over these par- boiled oysters the sauce compounded as above and serve while still scalding hot.