Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 gallon of cold water
- one teaspoonful black pepper
- one tablespoonful of fiour
- a teaspoonful of salt
- eight good sized ripe tomatoes
- three small potatoes
- one tablespoonful of salt
- black pepper
- salt
Directions
Secure a good sized soup bone and put it in one gallon of cold water, with a teaspoonful of salt; more water can be added later on if necessary ; skim when needed ; while boiling keep it well covered, and boil slowly for four or five hours. An hour before using add one can of tomatoes, or eight good sized ripe tomatoes, also two or three small potatoes, sliced thin, and one teaspoonful black pepper and one tablespoonful of salt. To one e^^, well beaten, add fiour enough to make very stiff; roll very thin and let dry for an hour ; then cut in thin strips, and drop in soup fifteen minutes before serving; also one tablespoonful of fiour, mixed in a little cold water, and add it the last thing just before taking from the fire. — Mrs. Margaret Unriili., Fayette., Mo.