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BEEF  SOUP
Photo: Cala

BEEF SOUP

15 ingredients 3 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

1074
Calories
49g
Protein
18g
Fat
180g
Carbs

Counts 10 of 12 ingredients — the other 2 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
Flour 1 cup (125g) all-purpose 455
Beef 100g cooked 250
Potato 1 medium (173g) baked 161
Corn 1/2 cup kernels (82g) 77
Parsnip 1/2 cup (78g) 55
Onion 1 medium (110g) 44
Carrot 1 medium (61g) 25
Black Pepper 1 tsp ground (2.3g) 6
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Water not in our table 0
Soup 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 pound lean beef in a kettle
  • 1 gallon cold water
  • 5 pounds lean round of beef
  • 2 pound bone
  • 1 tablespoon salt
  • 1 teaspoon pepper- corns
  • 2 onions
  • 2 parsnips
  • 2 carrots
  • 8 potatoes cut coarsely
  • 1 level tablespoon flour
  • 40 soups
  • parsley
  • salt
  • pepper

Directions

1

Put 1 pound lean beef in a kettle with 1 gallon cold water; let boil slowly 1 hour. Add 2 onions, 2 parsnips, 2 carrots, and 8 potatoes cut coarsely. Boil another hour ; then add a little parsley and 1 level tablespoon flour, cook 5 minutes longer, season with salt and pepper, and serve.

2

Cut in inch cubes 5 pounds lean round of beef; put I in a kettle and soak on back of stove \ hour; take the marrow from a 2 pound bone and brown the rest of the meat with this in a hot pan ; put all with the bone in the kettle, bring to the boil, skim, and simmer for 5 hours; add 1 tablespoon salt, 1 teaspoon pepper- corns, and ^ cup each of diced carrots, turnips, onions and celery ; cook 1 hour, strain and cool. Skim and clear by adding the beaten white of an egg while heating to serve. A little caramel or wine may be added. Serve in cups.

3

SOUPS. 41

By Martin, Maria Ewing, Mrs., [from old catalog] comp · Recipe sourced from internet_archive

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