Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- four quarts of water to boil
- a bunch of parsley
- a small piece of butter boiling hot
- two onions
- three eggs hard
Directions
Take a calf's head ; wash and soak it for one hour.
Then put it down early in the morning with four
quarts of water to boil. When you can separate
the meat from the bones easily, take it up. Be care-
FAMILY RECEIPT BOOK. 133
ful to take out all the bones, and chop the meat very fine. Then put on your soup to boil again, ■with two onions, a bunch of parsley and thyme, sea- soned with pepper and salt, with a little flour made very smooth in water, allspice, cloves, and mace. Have ready a small piece of butter boiling hot, into ■which put white sugar andhalf a tumbler full of claret ■wine ; put this in a pitcher ; add as much of this as you wish ; when you first put on the soup (the quan- tity will depend upon the colour you wish the soup,) boil three eggs hard ; take the yolks and one of the whites, mash them up fine with a little flour; fry them a light brown. Keep the pan moving all the time. Before you put on the head take out the brains ; boil them for a few minutes. Then chop them up, and put them in with the eggs and half a tumbler full of Madeira wine, just before you dish the soup. A little mushroom catsup will improve this soup very much. Beef soup made in this way is very good-