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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 5 quarts of cold water
- 1 sprig of j^arsley
- 1 stalk celery
- 1 cup of cold water aiul skim off the scum
- 1 shin of beef
- 1 onion
- 1 carrot
- 1 tur- ni
- 2 bay leaves
- 12 cloves
- 1 good fire
- salt
Directions
1 shin of beef. 5 quarts of cold water. 1 onion, 1 carrot. 1 tur- ni]). 2 bay leaves. 1 sprig of j^arsley. 12 cloves. 1 stalk celery, ] tal)lespoon salt. Lean, uncookc<l. juicy beef should t'onu the basis of your soup; wipe the meat well with a damp towel; now cut all the meat from the bones; place the bones in the bottom of a large kettle; lay the meat on top of them; add the water and stand the kettle on the back part of the range for an hour; then place it over -1 good fire; after about 80 minutes the scum of the meat will gather on the surface, and the Avater will begin to steam ; now place it over a more moderate fire; add 1 cup of cold water aiul skim off the scum; now cover the kettle closely and let it siiuiiu'i- (not boil) for •1 hours; then add the vegetables and simuici" one hour longer; then strain the stock through a fine sieve; add the salt and stand at once in a cold place. If you keep it in a warm i)lace it will not nuike a nice jelly. When cold take all the grease from the surface and it is ready for use. Mi-s. Rorer.