Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 quart of stock
- 1 cup of cold water
- 2 pieces of celery
- 5 quarts of cold water
- 2 tablespoons of butter
- 2 quarts of cold water
- 1 tablespoon mixed herbs
- 1 tablespoon salt
- 2 soups
- 2 bay leaves
- 2 large onions
- one sliced onion
- one onion
- 4 lbs
- 4 peppercorns
- 2 lbs
- 4 cloves
- 3 pints
- salt
- pepper
Directions
White stock is used in preparing- white soups, and is made from a knuckle of veal, or chicken, cut up in small pieces.
The shin bone or the neck make more nutritious soup than any other part of the animal. Always put meats for soup on in cold water and simmer slowly for several hours. Salt should never be added until soup is done, as it hardens the water.
Consomme or stock forms the basis of all meat soups. The best stock is made from fresh, uncooked beef, with the addition of cracked bones, which contain glutinous matter that adds strength and thickness to the soup. Boiling water only dis- solves the surface of the bones, but by breaking them the gela- tine which they contain may easily be dissolved.
Stock for soup is usually made from the cheaper meats, pro- viding it is of cuts that contain the most nutriment. When making the stock, the meat should be cut into small pieces and the bones cracked and allowed to soak in cold water before heat- ing, in order to get all the nourishment extracted. Put in a kettle that can be tightly covered, so none of the juices are evaporated, and let it simmer (never boil hard) for 2 to 3 hours. In clearing the stock, first let it cool, so that the hardened fat may be taken from the top. Then drop into it the white and shell of an egg to 1 quart of stock. Whatever flavoring is used must be added while stock is cold. Stir the stock until thor- oughly heated, so the egg will do its work ; let boil 10 minutes, draw to back of stove, add 1 cup of cold water, strain through napkin wrung out of hot water. Do not boil any vegetables or cereals in the stock, as it wastes the essences, but cook sep- arately, adding to the stock at the last.
1 2 Soups.
BOUILLON No. i. Mrs. C. Earl Hooven.
i shin of beef well cracked. i dozen cloves.
i knuckle of veal well 2 pieces of celery,
cracked. 2 bay leaves.
5 quarts of cold water. V/2 tablespoons of butter.
2 large onions. Salt and pepper to season.
Take a large frying pan. Put in butter and one sliced onion ; cut meat off of bones and fry until brown. Take one onion and stick cloves in it; boil all together y2 hour and simmer 5 hours. Strain well and let stand over night. Take off grease. This should be a jelly. Heat when ready to serve.
BOUILLON No. 2.
Mrs. Anna Rump. 4 lbs. of beef. 4 peppercorns.
2 lbs. of bone. 4 cloves.
2 quarts of cold water. 1 tablespoon mixed herbs.
1 tablespoon salt.
Get beef from middle of round. Wipe and cut the meat and bone into small pieces ; add water, and heat slowly ; add seasoning and simmer 5 hours. Boil down to 3 pints; strain, remove fat, season with salt and pepper, and serve.