Estimated Nutrition (whole recipe, rough)
Counts 19 of 23 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 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 |
| Veal | not in our table | 0 |
| Soup | not in our table | 0 |
| Sassafras | 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 tablespoon beef extract
- 1 quart milk
- 2 quarts cold water
- 2 quarts water
- 1 stalk celery
- 1 teaspoon of mixed spices
- 3/2 gallon water
- 2 teaspoon cloves
- 1 teaspoon cinnamon
- 1 cup browned flour
- 3 tablespoons catsup
- 2 tablespoons worcester- small piece of veal
- 1 dash pepper
- 2 cups flour browned
- 1 cup diced potato
- 1 tablespoon rice
- 1 cup diced onion
- 1 cup diced tomato
- 1 cup hot milk
- 2 pounds lean beef
- 3 quarts cold water
- 3 stalks of diced celery
- a tablespoon of rice cooked dry
- 1 lamb bone from leg of 1 tablespoon beef extract
- 4 raw potatoes
- 4 onions
- 14 soups
- 2 dozen tender
- 2 dried sassafras leaves
- 1 calf's head
- 1 lemon
- 2 heaping spoons of flour
- 1 large onion
- 2 large carrots
- 1 bay leaf
- 2 onions
- 15 mock turtle soup
- 2 carrots
- 6 eggs hard-boiled
- 2 tomatoes
- 3 carrots
- 1 leek
- 1 small turnip
- 1 onion
- 3 potatoes
- 6 soups
- salt
- pepper
- bay leaf
- nutmeg
Directions
Mrs. Cochran, Germantown, Pa.
1 lamb bone from leg of 1 tablespoon beef extract.
lamb. 1 quart milk.
2 quarts cold water. % teaspoon curry powder.
4 raw potatoes. Salt and pepper. '4 onions.
Cook lamb bone, potatoes, onions, and beef extract in water thoroughly and slowly, then put through a sieve. Add milk, curry powder, salt, and pepper. Reheat, and serve with toasted bread dice.
14 Soups.
CHICKEN GUMBO (Creole Style).
Mrs, Caroline M. S. Potter.
i chicken. i bay leaf.
2 dozen tender, green okra Any fine herbs (to taste).
pods. 2 dried sassafras leaves.
I pint oysters. Okra powder (gumbo
Salt. hie).
Cayenne pepper. V2 slice raw ham.
Cut up chicken into small parts, dredge with flour, fry to a good brown, drain, and put in soup pot. Cut okra in thin slices crosswise, and cut ham in small pieces. Cover with 2^2 quarts water, and simmer 2 or 3 hours. Put in with chicken, add sea- soning, bay leaf, herbs, and sassafras leaves ; a few minutes be- fore serving add oysters with their liquor. In each soup plate put a tablespoon of rice cooked dry.
MOCK TURTLE SOUP No. 1.
Miss Elizabeth J. Bender.
1 calf's head. 1 lemon.
1 stalk celery. 2 heaping spoons of flour.
1 large onion. 1 teaspoon of mixed spices. Small bottle of catsup. Butter.
Remove brains from calf's head. Wash, and set aside. Boil calf's head with spices in bag, celery and onion, in plenty of water until tender. Separate meat from bone ; strain the liquid ; grind meat, raw brains, lemon, and hard-boiled egg^s. Make good brown gravy with 2 heaping spoons of flour, butter, and some stock. Then pour all together. Heat well, and serve.
MOCK TURTLE SOUP No. 2.
Mrs. J. E. Faist.
3/2 gallon water. ]/\ cup vinegar.
Small Hamburg steak. ]/2 teaspoon cloves. %. head cabbage. 1 teaspoon cinnamon.
2 large carrots. 1 bay leaf.
2 onions. 1 cup browned flour.
1 lemon. Cayenne pepper.
Moisten flour as for gravy, and stir in.
Soups. 15
MOCK TURTLE SOUP No. 3.
Mrs. George Rupp.
1 calf's head. 3 tablespoons catsup.
i soup bone. 2 tablespoons Worcester- Small piece of veal and shire sauce, beef. Yi nutmeg-.
2 carrots. 1 dash pepper and salt. 2 onions. 2 cups flour browned.
1 can peas. 6 eggs hard-boiled.
Cook calf's head, soup bone, beef, and veal until tender ; let stand over night, remove meat from bone and run through the grinder. Strain broth, add to this carrots, onions, peas, juice and grated rind of lemons, eggs chopped fine, catsup, Worcester- shire sauce, nutmeg, pepper and salt, and flour browned in oven. Add to mixture and boil for one hour, stirring occasionally so it will not settle.
VEGETABLE SOUP No. 1.
Mrs. Harry Woolford.
1 cup diced potato. 1 tablespoon rice.
1 cup diced onion. y$ teaspoon celery seed.
1 cup diced tomato.
Cook in beef stock until very tender. Mash with potato masher. Salt to taste, and just before serving add 1 cup hot milk.
VEGETABLE SOUP No. 2.
Mrs. H. C. Blum.
2 pounds lean beef, either rump or shoulder clod. Pour over same 3 quarts cold water. Let same come to boil slowly. Add at once about 3 stalks of diced celery and about 2 tomatoes. Salt and pepper to taste. Prepare vegetables as follows :
3 carrots. Y small head cabbage. 1 leek. 1 small turnip.
1 onion. Parsley.
3 potatoes.
Chop all vegetables coarse in grinder. Cook same Yi hour in stock before serving.
1 6 Soups.