Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 1 bunch
- 2 cups hot milk
- 1 cup hot thin cream
- 1 cup blanched almonds
- 1 cup whipped cream
- 1 cup blanched almonds chopped fine
- 1 cup of black beans
- 1 ounce fat meat
- 1 clove
- a cup of whipped cream
- a dash of pepper
- 13 copyrighted by mrs
- 1 tbs
- 1 egg
- three pts
- 1 onion
- 2 tsp
- 2 hard boiled eggs
- 1 lemon
- salt
- white pepper
- clove
- pepper
Directions
Copyrighted by
MRS. THOS. F. QUINBY
Minneapolis, Minn.
M. A. DONOHUE & COMPANY PRINTERS :-: :-: CHICAGO
(To Second Edition)
This little book, gotten out originally for a philanthropic object, has served its purpose, and has proven a success.
The first edition has long since been exhausted, yet the demand for the book has been so widespread and its re- ception so cordial that it has seemed best for those who were largely responsible for its inception to reproduce it. It has been revised and improved, many new things having been added to it. We hope it will meet with the same favor as did its predecessor.
Justine I. Quinby, Josephine Mather.
"Of a good beginning Cometh a good end." 11 The chief pleasure in eating, does not consist in costly seasoning nor exquisite flavor, but in yourself" — Horace.
"Now, good digestion, wait on appetite and health on both"
— Shakespeare.
CREAM OF ASPARAGUS SOUP, (a) 1 bunch or 1 can asparagus, 1 qt. hot water, (b) 1 tbs. butter, 1 tbs. flour; add to 2 cups hot milk, |tsp. salt, blade of mace, (c) 1 egg, 1 cup hot thin cream, asparagus tips. Add (a to b) when boiling; add (c) and serve.
Mrs. T. R. Cole.
ALMOND SOUP WITH WHIPPED CREAM. 1 cup blanched almonds, 1 qt. thin cream, 1 cup whipped cream. To 1 cup blanched almonds chopped fine, add 1 qt. of thin cream and let simmer 5 minutes. Thicken a very little, add salt and a little white pepper and strain; pour over this a cup of whipped cream and beat all until foamy; serve very hot in heated cups with hot wafers.
Mrs. W. E. Lockerby.
Butter bread, sliced \ inch thick and cut in squares. Brown in oven. Serve hot. Hazel Willis.
BLACK BEAN SOUP. 1 cup of black beans, soaked over night; drain, put in kettle with cold water to cover (about three pts.), 1 onion, 1 ounce fat meat, 2 tsp. salt, 1 clove and a dash of pepper. Cook until beans are soft enough to press through sieve (about three hours), add water or stock as it boils away. Slice 2 hard boiled eggs and 1 lemon, put in tureen and pour the hot soup over them. — Mrs. T. F. Quinby.