Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- eight cloves in a whole onion
- a tablespoon of butter
- a tablespoon of flour
- a bunch of herbs into the soup
- cloves
- pepper
- salt
- sage
Directions
Have the ox-tail cut up small, wash thoroughly, put on the stove in a kettle of cold water and let come to a boil, then takeout and dry in a towel, fry brown in a tablespoon of butter or drippings in a saucepan over the fire, add a tablespoon of flour and stir through it ; cover with water, cut a carrot, a turnip and a potato in dice, stick six or eight cloves in a whole onion, put all of the vegetables together with a bunch of herbs into the soup, season palatably and cook slowly two hours, take out the onion and herbs and serve.
Mrs. Owens' Cook Book.
Small pieces of bread nicely browned, to be used in soups.
Mrs. T. B. J.
BOILED FISH. Wipe the fish carefully, fill with dressing of dry breadcrumbs highly seasoned with pepper, salt, butter and a little sage, wrap in a floured cloth and tie closely, boil in salt water, allowing ten minutes to the pound for cooking. Serve with sauce.