Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- six quarts of water
- a small piece of ham
- a gill of good cream
- two carrots
- three onions
- one turnip
- three tomatoes
- four onions
- half longer
- two table-spoonsful of flour
- two eggs very light
- parsley
- cayenne
- black pepper
- salt
- pepper
Directions
Boil a shin of beef the day before it is wanted. The next day put on your stock, after removing the fat from the top of it ; then put in a tea-cup of bar- ley, "wash^and cut up two carrots, three onions, one turnip, three tomatoes, put in parsley and the usual pot herbs, twenty minutes before it is done ; season with cayenne and black pepper and salt to your taste.
VEAL SOUP. Put into the soup kettle a small piece of ham ; wash and cut up four onions ; put them into the pot with the ham, and six quarts of water ; let it boil slowly an hour and a half, then put in a shin of veal ; let it boil an hour and a half longer; then take out the ham; skim off the grease as it rises; beat up in a gill of good cream, two table-spoonsful of flour, and the yolks of two eggs very light; and then add the soup; season with parsley, pepper, and salt, and serve up.