Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 3 quarts boiling water 0000 &et
- a cupful of light soup be taken boiling
- a saltspoonful of expensive dessert
- 2 quarts
- two old
- three need this as well as richer people -- quartg of boiling water
- half then add an onion
- 1 medium sized onion
- 1 bay leaf 0001 the extra water will make a satisfy- 1 t cut celery
- 1 small carrot
- 2 cents cr less per cost $0
- bay leaf
- pepper
Directions
The Soup Course
In regard to cutting down on For 2 quarts (8 c) of chicken soup
courses, lessening the expense of a made as a by-product,
meal, I do not believe it does — but Or a little over 3-10 of a cent a
quite the reverse in our middle class cupful.
families, where soup is used as part Mrs RQrer says: "Chicken soup of our food, and not as an "appetizer" should always be made as a by-prod- or stimulant of a. jaded appetite, as a uct wnen stewing a chicken. In boil- consomme often is in dinners of the ing- meat we use boiling water, with- very wealthy. out salt; in making soup we invari-
Again, if people waste part of each ably use saited cold water and heat course it would cost more to have slowly to extract the juice of the many courses, but if all of each meat. But in this case the chicken course is eaten — or utilized for some must be put on in boiling water to later meal, I believe a five or six- retain the flavor and make it palat- course dinner may be cheaper than a able A weaker soup will result, but one or two-course. Every person vve have the addition of starchy food, needs and eats a certain quantity of etc _ t0 increase its food value." food for meat and vegetable course, Select a fowl a year or two old and and usually some kind of dessert any- prepare for cooking; put it into the way— and all workingmen's families gQup kettle and cover with three need this as well as richer people— quartg of boiling water; bring to the but if a cupful of light soup be taken boiling. point and push it to the back first, and a little green vegetable with t Qf the gtove tQ simmer for an French dressing between the meat hour and a half Then add an onion, course and the dessert, they will take a carroti a bay leaf> a saltspoon of the place of just that much of the celery seed or chopped celery, a tea- heavy, expensive meat course, or the spoonful of sait and a saltspoonful of expensive dessert, and make a more pepper. when the chicken is done re- desirable meal at a less cost. All move it and it might be well seasoned authorities agree that most people eat and browned in tne 0ven, or fried in too much solid food. When they sat- drippings before being sent to the isfy their appetite on meats and rich table
vegetables and sweets they overload • is nQt tQ fee uged untn
their digestive organs A light soup the next d gave al, the chlcken
and crisp green vegetables help sat- bo and a(M th crackedi with
isfy the appetite at a very trifling scraps 0f chicken remaining to
cost and save people from overloading gou Nqw le(. the gtcck gImmer
their stomach with such hearty food. u it .g reduced t0 about two
So I believe that soups and salads t then gg the goup through a
help m economy and health both, and colander then through a fine sieve,
using them with your dinner you can rejecting. all the carrot at first. Re-
iessen the portion served to each per- turn jt the ketu add the Hce
son of meats and vegetables and des- and cook unU1 it .g done A(Jd the
serts. . . . „, ._. . __ flour rubbed smooth with a little of
For instance, let us illustrate how , .
Cheap a deliciOUS and nourishing SOUP * „ "„ a" *™Tn«r ri« with vm,r
r , ■u.. ,v,„ „,„«.v,~^ ~e n»a If you are serving rice with your
can be> made by this method of pre- cMc£n fQp dinner> you can uge % cup
paring. of bread crumbs instead of rice in the
Chicken Soup. soup and, of course, it can be added
Cost. if you think it is not rich enough,
A 3% -lb. chicken, cooked for but it wIH be good ag it is. you will
dinner, soup JfU.uouu .. .. nourisv,ment 0f the chick-
3 quarts boiling water 0000 &et. an tne nourishment or tne cnicK
1 medium sized onion (ViC) 0062 en in the soup and meat together, and
1 bay leaf 0001 the extra water will make a satisfy-
1 T cut celery (from tops re- ing bulk, without overloading the
jected for table) 0000 stomach, as we are so prone to do in
1 small carrot (2 T) 0020 company dinners.
1 t salt 0003
i4t fllpupre.r.•.•.■.•.•.•.•.•.•.'.•.■.'. ::::::: :88o9 our own recipes.
^4 c rice •.• -0078 Here are some Portland soup
Fuel (after the chicken is recipes which seem very good and
cooked) iy2 hours simmering .0060 economical, costing 2 cents cr less per
Cost $0.0254 Plate:
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