Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 tablespoonful of rice
- a small piece of batter
- 3 qts
- 1 onion
- 1 carrot
- 1 turnip
- 25 fish mrs
- salt
- pepper
Directions
Boil a beef bone in 3 qts. water 3 hours ; remove the meat and add to the soup a very little cabbage, 1 onion, 1 carrot, 1 turnip, some celery all chopped fine, and 1 tablespoonful of rice or barley; season with salt and pepper and boil an hour; serve as it is or strain if preferred; season the meat with pepper and salt, a small piece of batter and cook broAvn in a little of the broth until tender and serve after the soup. Mrs. B.
24 THE WARREN COOK BOOK
Mrs. J. O. Parmlee
Fish are easier of digestion but less nutritious than meats. To be eatable they should be perfectly fresh, those being most perfect which go straight from their native element into the hands of the cook.