Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| 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
- five quarts of water
- a small cup of barley
- two table- spoonsfvd of rice
- 13 thirty minutes
- parsley
- pepper
- salt
Directions
Scrape and wash clean a breast of mutton ; put it down in the soup kettle to boil with five quarts of water, put in a small cup of barley, or two table- spoonsfvd of rice ; let it boil slowly three hours and
FAMILY RECEIPT BOOK. 13
thirty minutes ; skim it well ; add carrots, a turnip, an onion, and a little parsley cut up ; let it boil forty minutes longer ; season with pepper and salt ; serve hot. The carrots should be grated.