Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Meat | 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 quarts when finished
- 2 pounds soup meat 4 hours slowly
- 1 bunch celery
- 1 chopped branch of celery
- ten cent soup bone
- 2 large sized potatoes
- 2 onions
- 50 old country recipes
- 1 large onion
- 1 large potato
- 1 small carrot
- salt
- pepper
Directions
Mrs. Thomas Ewing.
Break up the neatly picked carcass of a popular turkey, cover well with cold water, and simmer 2 hours with 1 chopped branch of celery ; strain, season, and when it boils again drop in a hand- ful of vermicelli or noodles, and serve when they are done. Or J cup dried corn may be cooked in it in place of the vermicelli.
VEGETABLE SOUP, NO. L
Mrs. James S. Leonard.
Cover a ten cent soup bone with cold water, and boil nearly all day ; keep adding to the water from the boiling kettle to keep it where it started. Have about 2 quarts when finished. Take out the bone and let stand over night. The next day skim, and add the vegetables — 2 large sized potatoes, 2 onions, ^ of a small cab- bage, i pint tomatoes and, if liked, a turnip and a couple of carrots, chop the vegetables quite coarsely ; boil until they are done, then rub the soup through a colander; return to the fire, get scalding hot and serve.
50 OLD COUNTRY RECIPES AND NEW.
VEGETABLE SOUP, NO. 2.
Miss Laura Wilson.
Boil 2 pounds soup meat 4 hours slowly and set away till next day. Skim, and put in J cup rice ; let cook on the back of the stove. Chop 1 large onion, 1 bunch celery, 1 large potato, 1 small carrot, and a little parsley. Boil the vegetables separately till done. Pour into the broth with 1 can tomatoes, season with salt and pepper and cook on the front of the stove till the tomatoes are done.