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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | 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 stalks fresh celery
- 2 teaspoons salt
- 2 branches pars- ley
- 1 branch each of chervil
- 2 eggs
- 2 saltspoons pepper
Directions
Clean 3 stalks fresh celery. Take out the hearts, pick off spoiled leaves, and chop branches and roots in small pieces. Take l.V pounds beef, chop fine, put in a saucepan with 2 branches pars- ley, 1 branch each of chervil and chives (if at hand), the whites of 2 eggs, 2 teaspoons salt, 2 saltspoons pepper, and the washed and drained celery. Mix and heat for five minutes, place over the fire and slowly stir in 2} quarts water continuing till it reaches the boil. Set back and let simmer 1.} hours. Strain.