Estimated Nutrition (whole recipe, rough)
Counts 26 of 29 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 26 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mutton | not in our table | 0 |
| Mace | 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
- 3 quarts of water add 1 pint of vegetables
- 1 pint of vegetables
- 1 pound of mutton
- 1 pound of salt pork
- 1 pound of honeycomb tripe
- 2 pounds of flounders
- 2 pieces of celery
- 1 quart of wa- ter
- 1 pint of boiling milk
- 2 ounces flour
- 3 pints of stock
- 1 ounce of but- ter
- 1 spoonful of chopped ham
- 1 quart of stock
- 1 ounce of butter
- 1 pint hot milk
- 1 quart white stock
- 1 tablespoonful sugar
- 2 ounces butter
- 1 pint of tomatoes
- 1 cup of hot beef stock
- 1 pound of cooked salmon in 2 quarts of white stock
- 2 quarts of white stock
- 1 cup of milk
- 1 tablespoonful chopped parsley
- a bunch of herbs
- a tablespoonful of grated cheese
- 1 bay leaf
- 1 clove
- 1 carrot
- 1 onion
- 1 turnip
- 2 large onions
- 1 glass of tarragon vinegar
- 12 fine young carrots
- 4 large cucumbers
- 2 dozen small cooked oysters
- salt
- bay leaf
- clove
- parsley
- thyme
- pepper
- nutmeg
- vinegar
- mace
Directions
Pepper Pot.
This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia there are several small restaurants, kept by darkies who are famous for pepper pot.
To 3 quarts of water add 1 pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carroty, on- ions, rice, lettuce, etc., also potatoes; add 1 pound of mutton, 1 pound of salt pork and 1 pound of honeycomb tripe, cut up and fried in butter or suet, .1 bay leaf, 1 clove, parsley, thyme and sweet marjoram. Cook, closely covered, three hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot.
Lenten Broth (as Made in the Con- vents of France and Austria).
Cook 2 pounds of flounders or any white fish, cut up, with 1 carrot, 1 onion, 1 turnip, 2 pieces of celery and a bunch of herbs, with 1 quart of wa- ter, for 2 hours. Take out the fish, remove skin and bones and put the fish back again, add 1 pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper and nutmeg. Press through a sieve and serve hot.
Tehi (Russian Soup).
Make 1 lb. of sausage meat into small balls and fry them brown. Chop 2 large onions and the heart of a cab- bage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock. Cook 1 hour, add the sausage balls and 1 glass of tarragon vinegar.
Creey Soup (Flanders).
The Prince of Wales always eats a bowl of this every 26th of August, in memory of his ancestor, the Black Prince, and the battle of Crecy:
Wash, scrape and slice 12 fine young carrots, cook in 1 ounce of but- ter with 1 spoonful of chopped ham or bacon, 1 onion, 1 turnip, a bay leaf, parsley and sweet marjoram. Stir while cooking, add 1 quart of stock, simmer 2 hours. Press through a sieve, add salt, pepper and nutmeg and croutons.
Cucumber Soup (Greece).
Peel 4 large cucumbers, slice them and remove the seeds. Fry with 1 ounce of butter, add salt, pepper, a blade of mace, 1 pint hot milk, and 1 quart white stock. Cook iy2 hours. Thicken with flour and butter and press through sieve.
Turnip Soup (Northern Italy).
Pare, slice and fry 1V6 quarts of turnips with 1 tablespoonful sugar, 2 ounces butter and 2 ounces flour. Add
1 pint of tomatoes, parsley, bay leaf and thyme. Simmer 1 hour, press through a sieve. Add 1 cup of hot beef stock and a tablespoonful of grated cheese, salt and pepper. Potage Reunion (Invented for a Ban- quet of a Peace Congress).
Boil 1 pound of cooked salmon in
2 quarts of white stock for y> hour. Add salt and pepper and a blending of 1 cup of milk, some flour, butter and yolk of an egg. Cook carefully 10 minutes longer; add 1 tablespoonful chopped parsley, a little nutmeg and salt. Press through a sieve, add 2 dozen small cooked oysters and serve at once.
Making Soups Now
Some simple fundamental directions for soup making in general may be acceptable to some of the younger housekeepers. Nothing is more eco- nomical and nourishing than good soup, and it is so easy to make if a very few underlying principles are understood.
First the utensils: The juices of meat are acid, hence it is not desir- able to use either a tin or an iron kettle. Granite or aluminum is best. It should be large enough to allow boiling and skimming and have a tight-fitting cover.
Clear soup is strained through a colander, then through a fine wire sieve, then through double cheese cloth, if desired.
Always use cold salted water, and let the meat soak to extract the juice;
heat and cook very slowly for the same reason.
Much nourishment is left in the meat after all the juices are extracted and it should always be chopped or ground and used for hash, curries, meat balls, pressed meats, etc.
In skimming the soup stock you skim off the coagulated albumin, which has a food value and is lost. This is to make the soup clear and is done for looks only. The albumin is as clean and good as any other part of the soup, and is used in all but the clear soups.
Soups may be classified as: First, those containing considerable nour- ishment, as thick milk soups; second, the clear soups containing vegetables, moderately nourishing; third, the thin clear soups, containing the stimulat- ing elements of the beef; without