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 |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- five quarts of water
- a small bunch of thyme
- one large carrot grated
- pepper
- salt
- mace
- parsley
- thyme
Directions
Put a pair of chickens in the soup kettle, with five quarts of water, one large carrot grated, and let it boil ; skim off the grease as it rises : after it has boiled three hours take out the chickens, and strain the liquor through a sieve; put it in the kettle again; add the vermicelli after it has boiled an hour, an onion chopped small, some pepper and salt, a few blades of mace, a little parsley cut fine. If you like, just before it is served up, add a small bunch of thyme.