Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 tables
- pepper
- salt
Directions
Take a soup bone, or any bones that may be left from waste meat ; beef, or the remains of a roast chicken are particularly nice. After boiling, set aside until the fat can be removed. Then set on the stove an hour before dinner ; cut up a small onion, a potato, some turnip, carrot, and parsley. A little rice is nice when one is short of vege-
SOUPS. 0-1
tables. Brown a tablespoonful or more of flour, according to the quan- tity of soup ; wet it with cold water, and then thicken the soup with it a very little. Add half a teaspoonful each of black and red pepper, salt to taste and spices, if liked.