Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 quart of peas
- three quarts of water
- a pint of hour in a saucepan
- a tablespoon of sugar
- a pinch of salt in a diy sauce- pan
- a cup of water
- a cup of diluted cream
- a piece of fat
- one onion brown on the coals
- 13 burnt
- two tablespoon- fuls of melted butter
- cloves
- cayenne
- salt
- pepper
Directions
Take the face of the rump and put it on to boil about four hours ; after it has been on half an hour skim it well ; then add carrots and turnips, cut up fine ; roast one onion brown on the coals, stick it with cloves and put it in ; add half a tumbler of red wine (port is better,) a little tomato, or other catsup, cayenne, or any other good thing. Before serving take out some of the gravy in a teacup, and cut up a pickled cucumber into slices and pour over the beef. — Mrs. Samuel Treat, St. Louis.
GREE^ PEA SOUP.
Take one quart of peas, cover with about three quarts of water; season with salt and pepper. When almost done add a teacupful of rich cream. Serve. — Mrs. T. R. Betts, Fayette, Mo.
BROIVIVED FI.OITR.
Put a pint of Hour in a saucepan ; stir constantly
with a wooden spoon until it is a dark brown. Put
away in a covered jar, and use it in soups or gravies.
More of this is required to thicken with than of un-
browned flour.
Caramel, for coloring soups, is made by putting a tablespoon of sugar and a pinch of salt in a diy sauce- pan, over the fire ; stir constantly until it is slightl}^
SOUPS. 13
burnt. When very dark brown pour in less than a tea spoon of water; keep stirring and gradually add a cup of water. Be sure the sugar is all dissolved. a ricli color and is better than browned flour
This gives
FOR COI.OKIXC; SOI PS.
For an amber color use grated carrot ; for hrown nse caramel, or browned Hour ; for reel use the pulp and juice of ripe tomatoes; for white soup use white vege tables ; for thickening use rice, pearl, barley or mac- caroni.
TISI[^lI\'B*OTSTBrvS;
Notice that the body of the fish is firm and the eyes full and the gills red. Almost every kind of fish is either boiled, broiled, or fried. Any small fish of the size of a smelt, or smaller, is better fried tljan prepared in any other way. Fish, like salmon-trout, are best when baked, and some fine sauce poured over them. A cup of diluted cream, in which is stirred two tablespoon- fuls of melted butter and a little chopped parsley makes an excellent sauce for salmon-trout. Before broiling fish rub the gridiron witli a piece of fat, to prevent its sticking. Lay the skin side down first. The earthy taste often found in fresh water fish can be removed by soaking in salt and water. Most kinds of salt fish should be soaked in cold water for twenty -four hours ; the fleshy side turned down in the water.