Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- 2 pounds of good soup meat
- a handful of salt
- 2 large sound
- 3 thoroughly washed something modern -- virqt's extracts
- salt
- parsley
Directions
Mrs. Jacobi.
Place in a large stock urn, on a moderate fire, a good heavy knuckle of fine white veal, with 2 pounds of good soup meat. Cover with cold water, add a handful of salt and when it comes to a boil skim all the scum off. Then add 2 large sound and well-scraped carrots, i sound white turnip, I large peeled onion (split carrots, turnip and onion in half), i well-cleaned parsley root, 3 thoroughly washed
Something modern — VirQt's Extracts.
to FREDONIA COOK BOOK.
leeks, and a few leaves of cleaned celery. Boil very slowly for six hours on corner of the range. Carefully skim the grease off, strain well through a wet cloth into a large earthen bowl, and put away in a cool place for general use.