Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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
- 3 pounds mutton
- 1 teaspoon salt
- 3 tablespoons rice
- 2 qts
- salt
Directions
3 pounds mutton (from the neck), 2 qts. cold water, 1 teaspoon salt; wipe meat; remove skin and fat, and cut in small pieces; put into kettle with bones; cover with cold water; heat gradually to
FOOD FOR THE SICK. 219
boiling point; skim; then add salt; cook slowly till meat is tender; strain ; cool ; remove fat ; re-heat to boiling point, and, if desired add, 3 tablespoons rice or barley and cook until tender. If barley is used, soak over night in cold water.