Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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
- one pint wine
- 8 persons
- 4 eggs
- 2 lemons
- two lemons
- four eggs
- 13 vegetable soup
- 5 large dishes
- salt
Directions
(For 8 Persons.)
1 pt. wine; 4 eggs;
1 qt. water; Few almonds; Stick cinnamon; Some sugar.
2 lemons;
Boil one pint wine and one quart water for a few minutes.
Add the juice of two lemons, then thicken with the yolks of four eggs. Frost the whites of the eggs and mix it with a few sweet almonds, and put this in the soup on a tablespoon, just as you would dumplings, while the soup is boiling. Then put on ice to cool. Add sugar according to taste.
— Mrs. Theo. Kaufman. 13
VEGETABLE SOUP— FOR A BUSY DAY.
Cover a knuckle of veal or beef with plenty of cold water. Let simmer slowly for 4 hours. Skim occasionally. Remove from fire and set in a cold place. When cold skim off any fat. Add salt and 1 can Campbell's vegetable soup. This will make 5 large dishes.
— Mrs. A. E. McLeod.
MEMORANDUM
MEMORANDUM