Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Leaf | 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
- two tablespoons butter
- two tablespoons each of minced carrot
- one-half quarts hot water in which a fowl has been boiled
- half teaspoon of whole black pepper
- one sprig of parsley
- three pounds chicken
- three quarts cold water
- one quart to one pound
- one tablespoon of salt
- two tablespoons chopped celery
- three quarts of cold water
- one tablespoon butter
- four spoons minced onion
- one bay leaf
- one leaf of sage
- two whole cloves
- one small stick of cinnamon
- one table- spoon chopped onion
- one heavy pint of milk
- salt
- pepper
Directions
To Follow Directions In This Book, Always Use
QUICK MEAL RANGE
and you will have excellent food to eat.
It Bakes, Boils, Fries and Steams BETTER THAN THE BEST
FOR SALE BY
COCKRILL BROTHERS
You are Cordially Invited to Visit our New Show Rooms, 100 East Baltimore, Elks' Building.
"Soup rejoices the stomach and disposes it to receive other food."— Sel.
Consomme. — Into a frying pan put two tablespoons butter and add four spoons minced onion, two tablespoons each of minced carrot and minced celery; cook slowly twenty minutes, draw over to a hotter part of the stove, and stir till a light brown. Add to this two and one-half quarts hot water in which a fowl has been boiled. Tie in a netting bag half teaspoon of whole black pepper, one bay leaf, one leaf of sage, one sprig of parsley, two whole cloves, one small stick of cinnamon, tiny bit of mace, and put it in the boiling soup. Boil slowly for one hour, then add tablespoon of salt, strain through a cloth and set away to cool. When cold skim off all fat and the soup will be ready to be heated to the boiling iDoint and served as a simple consomme, or it may have any kind of garnish added to it.
White Soup. — Three pounds chicken, three quarts cold water, or one quart to one pound; one tablespoon of salt, one table- spoon chopped onion, two tablespoons chopped celery, or one of seed; cut chicken into joints and put into three quarts of cold water and boil for one-half hour; add seasoning and simmer gently until the meat leaves the bone; strain, and when cold remove the fat; this jelly that is left is the stock. For this stock allow one heavy pint of milk; put stock on to boil and milk to heat; melt one tablespoon butter, add tablespoon flour and stir till smooth; pour on this slowly the stock, then add the milk slowly, stirring till smooth, and cook till slightly thickened; season with salt and pepper; into the tureen beat up an egg light and pour the soup on to this