Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Scotch | not in our table | 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
- 1 pint of water
- 2 slices of onion
- 1 tablespoonful of butter
- 1 pint of sweet milk
- one cup of crushed corn
- 3 cups of milk
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon salt
- 1 cup water
- two cups of hot new milk
- three quarts of water boil three pounds of beef three hours
- three tablespoonfuls of barley
- 1 teaspoonful salt
- three pints of delicious
- a tablespoonful of whipped cream on each cup
- a tablespoonful of rice in salted water until tender
- one nice stalk of celery into small sections
- 29 scotch soup -- into three quarts of water boil three pounds of beef three h
- three pounds of beef three hours
- salt
- pepper
- parsley
Directions
Cream of Corn Soup — One can of cream of corn, add 1 pint of water, and 2 slices of onion. Put in a double boiler for % of an hour, then strain through a sieve. Put into the boiler 1 tablespoonful of butter and 1 of flour well blended, add 1 pint of sweet milk. After it starts boiling, add the cream of corn, salt and pepper to taste and some chopped parsley. It need only boil a few minutes. When serving, put a tablespoonful of whipped cream on each cup or plate.
MRS. SMYSER WILLIAMS.
Puree of Chestnuts — Peel sixty chestnuts, scald in boil- ing water, remove inside skin ; when done pass them through a fine sieve, add enough stock to make the soup thick enough and pour over slices of fried bread. It must be served very hot.
Cream of Corn Soup — One cup of crushed corn, 3 cups of milk, 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt, white pepper, 1 cup water. Put the corn through chopper and put in top of double boiler. Boil 5 minutes, add the milk and when boiling add the flour and butter previously rubbed smooth. Boil 3 minutes, add salt and pepper.
Cream of Celery Soup — Cut one nice stalk of celery into small sections. Boil the celery and a tablespoonful of rice in salted water until tender, add a pat of butter rolled in flour and peppered, and two cups of hot new milk.
DINNER 29
Scotch Soup — Into three quarts of water boil three pounds of beef three hours. At the end of the first hour put in three tablespoonfuls of barley. At the end of the third hour put in 1 teaspoonful salt and a sprinkling of pepper. You will have three pints of delicious, nourishing soup.