Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 each chopped peppers
- 1 tablespoon butter
- 1 quart brown stock
- 1 teaspoon vinegar
- 5 pints hot water
- 4 tablespoons raw rice
- 40 min- utes
- salt
Directions
Mrs. Frank Connell.
Brown 2 tablespoons each chopped peppers and onions in 1 tablespoon butter, add ^ can tomatoes, and 1 quart brown stock; simmer 20 minutes. Put a little grated horseradish at the bot- tom of a tureen with 1 teaspoon vinegar, and some boiled macaroni cut in small pieces. Thicken the soup with a little butter and flour rubbed together, adding it very carefully, and pour into the tureen.
ECONO^IICAL SOUP.
Slice small a variety of soup vegetables and herbs, brown them in a saucepan with \ tablespoon butter, add 5 pints hot water, season to taste, put in a little chopped salt pork and whatever beef or chicken bones are at hand. Cover and simmer 30 minutes, skimming every 10 minutes. Add 4 tablespoons raw rice, and half as much chopped spaghetti. Cover again and boil 40 min- utes. Take out the bones and pork, skim, and serve with toast.