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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | 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
- one pound of meat to half a pound of bone
- two tablespoonfuls of sugar
- five quarts of cold water
- half teaspoonful of celery seed
- a pound of bone
- a saltspoonful of pepper
- one sliced onion
- one onion
- 12 whole cloves
- cloves
- bay leaf
- pepper
- salt
Directions
nourishment, as stock, consomme, bouillon, and, fourth, the cold fruit soups, used only in the summer at the beginning- of a luncheon; but these are rather heavy and unhy- gienic, and little used by ordinary housewives. The perfectly clear soups and those containing bits of vege- tables are fashionably used for din- ner .soups, while the milk, or so- called "cream" soups are more often used for luncheon or supper where their nourishment is a decided factor of the meal while soup that begins a
dinner, of course, is not expected to contain as much nourishment.
Mrs. Rorer says:
"A clear soup is made either from fresh meat or from the bones from cooked meats. The latter method is recommended to those who wish to live well and economically."
Bouillon is a light, clear soup served in cups at the beginning of a lunch- eon.
Consomme is the most expensive and most tasty of all clear soups; it is always used as a dinner soup.
Making Soup Stock
Soup stock is called "the founda- tion of all clear soups, and the very life and essence of all meat sauces." To make a perfectly clear stock use a shin of beef, meat and bone in pro- portion of one pound of meat to half a pound of bone. Wipe it carefully with a damp cloth; cut the meat from the bone and then into small blocks or pieces. Put into the stock kettle two tablespoonfuls of sugar and one sliced onion; stir over a hot fire until the onion and sugar brown and burn. Throw in the meat, keeping the ket- tle still quite hot; shake and stir the meat until it seems slightly scorched, then add the bones that have been well cracked, and five quarts of cold water; cover the kettle, bring slowly to boiling point and skim. Push the kettle now over a moderate fire where it will just bubble, not boil, for three hours. At the end of this time add one onion, into which you have stuck 12 whole cloves, a bay leaf, a sliced carrot, a few green tops of celery or a half teaspoonful of celery seed, and a saltspoonful of pepper. Cover and simmer gently for another hour. These vegetables may be saved and used for puree. A wire vegetable ball is a convenience. Now strain the stock and set it aside to cool. When cold remove every portion of fat from the surface, and it is ready for use. If carefully made this will be clear, brown, transparent, and when cold a thick jelly. The meat that is strained- from the stock must not be thrown away, but put aside for making pressed meats, meat balls, etc.
Stock for Consomme.
This is made same as above except that a shin of beef and a "knuckle" or shin of veal are both used, and treated same as given for stock.
White Stock.
This is a term given to stock made from veal or chicken alone. The bones of roasted veal may .be used, with cracked chicken bones, or a fowl and knuckle of veal may be purchased for a large entertainment.
Stock from Beef and Chicken.
This is one of the finest of all stocks. Purchase a fowl that can be used as a boiled fowl for dinner; draw and truss. Put the sugar and onion into the kettle as directed for stock. Cut the meat from the shin of beef into blocks; put it into the kettle un- til seared; then add the bones.
Arrange the chicken so that it will rest on these bones, add five quarts of cold water, bring to boiling point and skim. Simmer gently until the. chick- en is tender, then take it out for use. Continue cooking the stock for at least three hours; season and finish as in stock recipe.
Stock from Bones.
The economical housewife saves every bone left from the center of. steaks, the bones from roasts, the carcasses of poultry and the liquid in which they have been boiled for the usual household stock for every- day soups. Crack all bones, cover with cold water and simmer gently for four hours. At the first boil, skim; at the end of the third hour add the flavorings as in plain stock. Select ironing or baking days for making stock when you use a wood stove to utilize heat. Stock may be kept in summer four or five days; in winter 10 to 12 days. The greatest essentials to keeping stock are: First, the removal of the fat; second, it must be cooled quickly after it is made. It will keep longer if vege- table flavorings are omitted, adding salt and pepper only.
Bay Leaves.
I wonder how many people know that bay leaves, so universally used in soup and in other seasoning, grow luxuriantly in Oregon. Reference books give the bay tree as growing in the United States only in some of the southern states, but the bay leaves I am using now I picked on the banks of the Rogue river, where literally thousands of these trees "flourish like a green bay tree." But it is only out in the Galice country, 15 miles west of Grants Pass.