Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| 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
- five pounds of a- beef shank
- a tablespoonful of rice
- eight o'clock in the morning
- five potatoes
- salt
- pepper
Directions
Put on your kettle by eight o'clock in the morning ; break up four or five pounds of a- beef shank ; boil it slowly in water enough for your soup ; an hour before you wish to serve, cut up four or five potatoes, half-a-dozen small onions and add a tablespoonful of rice, and, if you wish, a little cabbage and celery ; boil slowly till the dinner is to be served ; remove the bones, and if you prefer it clear, strain off the vege- tables through a colander or sieve. Add salt and pepper to taste. It is a good and economical plan to put the roast beef bones and ends of beefsteak into your soup kettle for stock. Then you can use it for tomato or cabbage soup and save all the waste.