Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Veal | not in our table | 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
- 1 quart of stock add white of 1 egg
- 4 pounds
- 6 quarts of water
- 1 pint of water to 1 pound of meat
- 1 pound of meat
- 1 egg
- 1 knuckle of veal
- 2 small turnips
- 2 carrots
- 1 soup bunch
- 1 small pod of red pepper
- 2 small white onions
- salt
- pepper
Directions
To 1 quart of stock add white of 1 egg, beaten slightly. Heat stock to boiling point, boil 2 minutes ; then cook gently 10 minutes ; remove scum and strain through cheese-cloth. F. B. S.
4 pounds of .juicy beef, 1 knuckle of veal, 2 small turnips, 2 carrots, 1 soup bunch, 1 small pod of red pepper, 2 small white onions, salt, 6 quarts of water. Boil six hours; then strain through a sieve ; let stand over night and congeal ; skim off the grease ; jnit into a kettle and heat. Mrs. H. Biddle.
BOUILLON NO. 2.
1 pint of water to 1 pound of meat. Season with salt, pepper, spices, herbs and vegetables as you please.