Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 |
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 tablespoons butter
- 3 quarts hot water
- 2 teaspoons salt
- 2 ounces raw rice
- 1 pint black eyed peas
- 2 gallons salted water
- 1 sliced onion
- 1 small bunch fresh parsley
- 1 ham bone
- 1 beef bone
- 1 pod red pepper
- parsley
- salt
- pepper
Directions
Prepare a tender young chicken for cooking, and cut the meat into \ inch pieces. Put in a saucepan with 2 tablespoons butter, and cook about 10 minutes, stirring. Drain off the butter and add 3 quarts hot water. When it boils add 1 sliced onion (leeks, if at hand) , 1 small bunch fresh parsley, 2 teaspoons salt and h tea- spoon pepper. Cover and boil slowly 45 minutes. Add 2 ounces raw rice, cover again and boil slowly 40 minutes more. Skim, take out the parsley, and pour into a hot tureen.
CONFEDERATE ARMY SOUP,
as made at General Pickett's headquarters.
"Mrs. Owen's Cook Book."
1 ham bone, 1 beef bone, 1 pod red pepper, 1 pint black eyed peas. Boil in a mess kettle in 2 gallons salted water. Splendid soup for a wet day.