Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 cup rice
- 1 tablespoon butter
- 2 tablespoons flour
- 3 tablespoons tiny barley over night
- 1 quart of tomatoes
- 1 pint of cream
- 1 pint strained tomatoes
- 1 pint milk
- 1 pint stock
- 1 teaspoon sugar
- 20 soups
- 1 tea- spoon of sugar
- one large soup bone
- 1 onion size of an egg
- 1 heaping tablespoon but- 1 pint milk
- 1 heaping tablespoon flour
- three liquids in separate vessels
- salt
- pepper
- cayenne
- parsley
Directions
Mrs. E. F. Blum.
iy2 quarts of stock. Add I cupful canned tomatoes. When boiling add gradually ]/2 cup rice. Boil until rice is tender, and serve with croutons.
20 SoupS.
TOMATO SOUP No. i.
- Miss Igler.
i pint water. i spray parsley,
i can tomatoes. i small onion,
i bay leaf.
Boil for about 20 minutes. Then strain and add a paste made of 1 tablespoon butter and 2 tablespoons flour. Add salt, pepper, and cayenne to taste. Just before serving add 1 tea- spoon of sugar and J/\. teaspoon soda.
TOMATO SOUP No. 2.
Mrs. T. A. Dorsey.
One large soup bone. Cook 4 hours the day before it is to be used. Skim off grease; soak 3 tablespoons tiny barley over night. About 2 hours before you want to serve the soup take 1 quart of tomatoes and put through colander, 1 onion size of an egg, chopped fine. Put in stock, cook il/2 hours. Add pinch of soda and sugar to suit taste if tomatoes are tart. Just before serving put in 1 pint of cream.
TOMATO BISQUE (Delicious).
Mrs. J. Gordon Taylor.
1 pint strained tomatoes. 1 heaping tablespoon but-
1 pint milk. ter.
1 pint stock. 1 heaping tablespoon flour.
Heat the three liquids in separate vessels. Into a saucepan put butter and flour, stirring until thoroughly cooked together. Add the stock, then the tomato, then the milk, stirring con- stantly. Season with salt, 1 teaspoon sugar, and dash of cayenne pepper. At serving time add dessertspoon of whipped cream for each plate. The stock should be as rich as bouillon, which has been previously flavored to taste with celery, parsley, and onion.
Soups. 2 1