Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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 pint of black beans
- 3 quarts cold water
- 3 quarts of fresh water
- 1 quart of stock
- 3 tablespoons butter
- 1 tablespoon of flour
- 2 whole cloves
- 2 whole allspice
- cloves
- allspice
- mace
- cinnamon
- bay leaf
- salt
- pepper
Directions
1 pint of black beans; soak over night in 3 quarts cold water; in the morning pour off this water and add 3 quarts of fresh water ; boil gently 3 hours; when done there should be over a quart. Add 1 quart of stock, 2 whole cloves, 2 whole allspice, small onion, piece of mace, small piece of cinnamon, stalk of celery and a bay leaf. Into a frying pan put 3 tablespoons butter ; and when it bubbles add 1 tablespoon of flour; cook till brown. Add to soup and simmer all together nearly an hour ; season with salt and pepper ; strain through a fine sieve; serve with slices of lemon and hard boiled eggs.
Mrs. Salyer.