Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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
- 3 quarts of water
- 3 quarts of fresh
- a quart of stock
- a small piece of mace
- a small piece of cinnamon
- a stalk of celery
- 2 whole cloves
- 2 whole allspice
- 3 table- spoonfuls of butter
- cloves
- allspice
- mace
- cinnamon
- salt
- pepper
Directions
I pint of black beans, soaked over night in 3 quarts of water. In the morning pour off this water and add 3 quarts of fresh.
Boil gently 2 hours. When done there should be i quart. Add a quart of stock, 2 whole cloves, 2 whole allspice, a small piece of mace, a small piece of cinnamon, a stalk of celery and a small onion. Into a frying pan put 3 table- spoonfuls of butter, and when it begins to bubble add i tablespoonful of flour and cook until brown. Add to soup and simmer all together i hour. Season with salt and pepper and rub through a fine sieve. Serve with slices of lemon and hard boiled eggs.
Just before taking from the stove add ^ teacup of wine.
Better than the Best— Virot's Extracts.
FREboNiA Cook book. ti