Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Meat | not in our table | 0 |
| Soup | 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
- 4 pounds of mutton from the neck into ij inch squares
- 3 tablespoons hot lard in a saucepan
- 3 tablespoons flour over the meat
- 1 pint tomato juice
- 3 tablespoons of cooked green peas
- a bunch of soup herbs
- 2 carrots finely chopped
- 2 raw potatoes coarsely chopped
- 5 very small onions browned in butter
- salt
- pepper
Directions
Cut 4 pounds of mutton from the neck into IJ inch squares. Add it to 3 tablespoons hot lard in a saucepan, 1^ teaspoons salt, h teaspoon pepper, and cook till a light brown. Pour off the fat, and sprinkle 3 tablespoons flour over the meat; cook two minutes, stirring. Add ^ pint water and 1 pint tomato juice; stir and boil 3 minutes. Add 2 carrots finely chopped, 2 raw potatoes coarsely chopped, (5 very small onions browned in butter, a little chopped cooked pork or boiled ham, if at hand, and a bunch of soup herbs. Cover, boil a few minutes, then set in the oven for 1 hour. Re- move, .skim, take out the herbs, add 3 tablespoons of cooked green peas (if left over), and serve in a deep hot dish.