Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 pint cold water
- four quarts milk
- one teaspoonful of salt
- half pound pickled ham
- one gallon water
- one quart of water
- one pint of rich milk thickened
- a handful of fine bread crumbs
- a bunch of parsley
- one teacup pearl barley in about one pint cold water
- two young fowls
- one full-grown
- four hard-boiled eggs smooth
- salt
- pepper
- parsley
Directions
One teacup pearl barley in about one pint cold water ; bring to the boil till it swells ; boil in a tin pail in hot water, four quarts milk ; put in your barley and keep simmering for three or four hours ; and then, serving, add one teaspoonful of salt. '
CHICKEN SOUP,
Two young fowls, or one full-grown ; half pound pickled ham or pork ; one gallon water ; cut the fowls in pieces, put into the pot with the ham or pork, and one quart of water, or enough to cover them ; stew for an hour, or until you can cut easily into the breast ; take out the breasts, leaving the rest of the meat in the pot, and add the remainder of the water, boiling hot ; keep the soup stirring slowly while you chop up the breasts ; rub the yolks of four hard-boiled eggs smooth, moisten- ing to a paste with a few spoonfuls of soup ; mix with these a handful of fine bread crumbs and the chopped meat, and make it into small balls. When the soup has boiled in all two-and-a-half hours, if the chicken be reduced to shreds, strain the meat and bones ; season with salt, pepper, and a bunch of parsley ; drop in the balls of force-meat, and after boiling ten minutes incorporate the ingredients thoroughly ; add, a little at a time, one pint of rich milk thickened with a little flour ; boil up once and serve.