Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Barley | 1 cup cooked (157g) | 193 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 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
- two pounds of the scraggy part of the neck of mutton
- one stalk of parsley
- one-half cup of barley
- three pints ot water
- one pint of water
- one spoonful of flour
- one teaspoonful of chopped parsley
- one large slice of turnip
- two carrots
- one onion
- parsley
- salt
- pepper
Directions
Two pounds of the scraggy part of the neck of mutton. Cut the
meat from the bone and cut off all the fat; cut the meat into small
pieces ; put into a soup pot with one large slice of turnip, two carrots,
one onion, one stalk of parsley, one-half cup of barley, three pints ot
water, and boil gently two hours. On the bones put one pint of water,
boil two hours and then strain on the soup. Cook one spoonful of
flour and one of butter together until perfectly smooth, then stir into the
soup and add one teaspoonful of chopped parsley. Season with salt
and pepper.