Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 sprig parsley
- 1 stalk celery
- 1 tablespoon salt
- 1 cup cold water
- 1 shin of beef
- 2 bay leaves
- 5 qts
- 1 onion
- 12 cloves
- 1 carrot
- 1 turnip
- salt
Directions
1 shin of beef; 2 bay leaves;
5 qts. cold water; 1 sprig parsley;
1 onion; 12 cloves;
1 carrot; 1 stalk celery;
1 turnip; 1 tablespoon salt.
Lean, uncooked, juicy beef should form 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 a good fire. After about 30 minutes the scum of the meat will gather on the surface, and the water will begin to steam. Now place it over a more moderate fire, add 1 cup cold water, and skim oflf the scum. Now cover the kettle closely and let it simmer (not boil) for 4 hours; then add the vegetables and simmer 1 hour longer. Then strain the stock through a fine sieve ; add the salt and stand at once in a cold place to cool. If you keep it in a warm place it will not make a nice jelly. When cold, take all the grease from the surface, and it is ready for use.
—Mrs. M. M. Fink. 12