Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
| Sauce | 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
- six quarts of cold water
- two tablespoonfuls dried celery leaves
- two quarts of water
- a cup of pearl barley
- a tablespoonful of tomatoes
- a small piece of veal
- a tablespoonful of wor- cestershire sauce
- a pound of vermi- celli
- a tablespoonful of salt
- a small piece of lean pork is boiled
- a piece of red pepper
- a small piece of bread crust will do the same service
- one turnip
- two small carrots
- one large one
- six potatoes into small pieces
- two before they are dressed
- pepper
- salt
Directions
Get a joint of beef, have the bones sawed, not broken, and put in the soup kettle with about six quarts of cold water ; bring to a boil and skim ; let it cook steadily four or five hours, supplying more water, if it boils away too much. About two hours before the dinner hour, put in a cup of pearl barley, and an hour before dinner put in the following vegetables, grated : one turnip, two small carrots, or one large one, two tablespoonfuls dried celery leaves. If you have not the leaves, use the celery green ; season to taste, with pepper and salt, and a tablespoonful of tomatoes, if liked ; cut five or six potatoes into small pieces and put in with the other vegetables. 40
626 VEGETABLES.
VERMICELLI.
A knuckle of lamb, a small piece of veal, and water to cover w^ell ; when well cooked, season with salt, pepper, herbs to taste, and a small onion, to which may be added (or not), about a tablespoonful of Wor- cestershire sauce. Have ready about a quarter of a pound of vermi- celli, which has been boiled tender; strain the soup from the meat, add the vermicelli, let it boil well and serve.
VEGETABLES.
Always boil vegetables in soft water, if you can procure it ; if not, put a teaspoonful or more of carbonate of soda in it to render it so. The water should be freshly drawn, and should be put over the fire only in time to reach the boiling point before the hour for putting in veget- ables, as standing and long boiling frees the gases and renders the water insipid. The fresher all vegetables are the more wholesome. Take care to wash and cleanse them from dust and other impurities, before putting them into the pot or pan ; they should be thoroughly cleansed, for which purpose it will be necessary to open the leaves of all greens.
It is best to boil vegetables, if possible, by themselves. The quicker they boil the greener they will be. When vegetables are quite fresh gathered, they require much less boiling than those that have been kept. Strong scented vegetables ought to be kept apart. If onions, leeks and celery, are laid among such delicate vegetables as cauliflowers, they will spoil in a very short time. In boiling vegetables, if they sink they are generally done enough, if the water has been kept constantly boil- ing. When done, take them up immediately, and thoroughly drain. If vegetables are a minute too long over the fire, they lose all their beauty and flavor. If not thoroughly boiled tender, they are tremen- dously indigestible ; and much more troublesome during their residence in the stomach, than underdone meats.
Vegetables are in greatest perfection, when in greatest plenty, and they are only in greatest plenty when in full season. All vegetables are best when they are so cheap as to enable the artisan to eat them. Very early peas, or very early potatoes — that is, peas or potatoes raised by arti- ficial means — may be valued as great rarities, but for nothing else. The same thing may be asserted of nearly all other vegetables ; early rhubarb is perhaps an exception. All vegetables should be ripe; that is, ripe as vegetables ; otherwise, like fruits, they are bad tasting and unwholesome.
VEGETABLES. 627
With regard to the quahty of vegetables, the middle size are to be preferred to the very large. Green vegetables, such as cabbages, cau- liflowers; etc., should be eaten fresh, before the life is out of them. When once dead, they are good for nothing but to throw away.
Greens, roots, salads, etc., etc., when they have lost their freshness by long keeping, may be refreshed a little by putting them in cold spring water for an hour or two before they are dressed ; but this process will not make them equal to those which are gathered just before they are boiled.
Old potatoes should stand in cold water for several hours ; put them in immediately after they are peeled, as exposure to the air darkens them. Before putting on to boil, take out of the water and dry with a towel. New potatoes are best baked. If you wish to have potatoes mealy, do not let them stop boiling for an instant ; and when they are done, turn the water off, and let them steam a few moments over the fire with the cover off. Or peel them, and put them in a pan over steam to cook. They will be mealy and white and look like large snow-balls. Green corn and peas should be prepared and cooked at once. Onions should be soaked in warm salt water, one hour before cooking, to remove the rank flavor. Never split onions, turnips or carrots, but cut them crosswise, as they thus cook tender much quicker.
In boiling vegetables there should be a tablespoonful of salt for each two quarts of water. Nearly all vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of lean pork is boiled with them which seasons them sufficiently.
Egg plants should be picked when full grown, but before they are ripe. A little sugar added to peas, beets, corn, squash, turnips, and pumpkin is an improvement, especially when the vegetables are not of prime quality. Sweet potatoes require longer to cook than the common variety. In gathering asparagus, never cut it off, but snap or break it ; in this way you do not get the white woody part, which no boiling will make tender. Do the same way with rhubarb, taking it close to the ground and being careful it does not split.
Cabbage, potatoes, carrots, turnips, parsnips, onions and beets lose their flavor by being cooked with meat, as also does the meat. When vegetables are to be served with salt meat, the meat should be cooked first, and then removed and the vegetables cooked in the liquor, except in boiled dinner. A piece of red pepper, the size of the finger nail, dropped into vegetables when first beginning to cook, will add greatly m killing the unpleasant odor, or a small piece of bread crust will do the same service. This fact is worth remembering in cooking onions and vegetables.
When green peas have become old and yellow, they may be made
62S VEGETABLES.
tender and green by sprinkling in a pinch or two of pearlash while they are boiling. Old potatoes are improved in the same way.
Succulent vegetables, such as cabbages, and all sorts of greens, are best preserved in a cool, damp, and shady place. Potatoes, turnips, carrots, and similar roots, intended to be stored up, should never, on any account, be cleaned from the earth adhering to them, till they are to be dressed.