Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | 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 cups water
- 2 pounds finely chopped shin of beef
- 1 sprig thyme
- 1 tablespoon salt
- 1 gill cold water
- 1 medium sized sliced carrot
- 2 sliced leeks
- 1 bay leaf
- 1 clove
- 1 bean garlic
- 2 raw eggs
Directions
Prepare as Eish Chowder, using the fish liquor when the pota- toes are added to the fat in place of 2 cups water; omit the milk, and use instead 2|- cups stewed and strained tomatoes.
CONSOMMfi.
Put in a saucepan 2 pounds finely chopped shin of beef, 1 medium sized sliced carrot, turnip, onion, branch of celery, pars- ley, tarragon and chervil, 2 sliced leeks, 1 bay leaf, 1 sprig thyme, 1 clove, 1 bean garlic, 1 tablespoon salt and 2 raw eggs. Stir hard for 5 minutes, then stir in slowly 3J quarts boiling water. Put over the fire and let slowly boil. Then pour in 1 gill cold water. Let simmer 2 hours. Strain through a damp double cheesecloth into a hot tureen, li wanted cold, strain into a stone jar, and when cool put the jar in a bowl with cracked ice around, let thoroughly set, fill up cups and serve.
SOUPS. 43