Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| 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 |
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
- two heads of celery
- two quarts tomatoes
- six pounds
- four quarts
- five table- spoonfuls flour stirred in cold water
- salt
- parsley
- thyme
- cloves
- pepper
Directions
Boil a soup bone the day before wanted. Boil gently from five to six hours, strain and cool in an earthen dish, skim the grease off the next day, keep in a stone jar in a cool place. In order to prepare soup, it is only necessary to heat some of the jelly. One can have a change of soup each day by adding different flavorings, such as toma- toes, onions, vermicelli, tapioca, spring vegetables, fried bread, celery, etc. The Key to the Cupboard.
A shin of beef, five or six pounds, quart of water to each pound ; place over the fire with a little salt, and stew gently until scum rises ; skim it and boil slowly four hours, then add two heads of celery, a browned onion, parsley and thyme, a few cloves, boil an hour. When done, strain and put to cool, take off the grease that rises, return to soup pot, brown a crust of bread quite dark, put in with a little French mustard and pepper or curry powder if preferred; but must be used sparingly. Mrs. J. P.
TOMATO SOUP. Take of soup-stock three or four quarts, cook two quarts tomatoes and put through a sieve, put into stock, thicken with four or five table- spoonfuls flour stirred in cold water. Season with salt, pepper and sugar to taste. Add a little butter before serving.