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 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Seed | 1 stalk (40g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Water | not in our table | 0 |
| Macaroni | 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
- three tablespoonfuls of butter
- one spoonful of butter
- one pound of potatoes
- one ounce of dripping
- one pint of milk
- half pint of water
- one ounce of macaroni
- two quarts water
- a teaspoonful of flour rubbed smoothly
- a dash of cayenne pepper
- a teaspoonful of celery seeds
- a stick of celery
- a piece of muslin
- a pint of milk
- a cup of pearl barley
- a cup of whipped cream
- seven potatoes cooked in boiling water
- one quart of milk
- one onion
- three pints
- salt
- cayenne
- pepper
Directions
let the milk just come to a boil, and add asparagus and three tablespoonfuls of butter, with a teaspoonful of flour rubbed smoothly in ; salt to taste, and a dash of cayenne pepper. Serve hot with toasted crackers.
Potato Soup. — Seven potatoes cooked in boiling water. Mash the potatoes well and return them to the same water, add pep- per and salt, one spoonful of butter and one quart of milk and let come to a boil.
Potato Soup. — It is delightful, but must be very carefully prepared. One pound of potatoes, one onion, half a teaspoonful of celery seeds or half a stick of celery, one ounce of dripping, one pint of milk, half pint of water, salt and pepper, one ounce of macaroni. Wash, peel and slice the potatoes; lay them in cold water, to keep them a good color. Peel and slice the onion. If you are using celery seeds, tie them up in a piece of muslin. If celery, wash and clean it. Melt the dripping in a pan; when hot, put in the onion and potato. Stir over the fire for five minutes. Do not let the potatoes brown in the least. Next pour in the water and half the milk, add the celery or seeds, put on the lid and boil gently till the potatoes are quite soft. If you boil the soup very fast the milk and water will boil away, and more will have to be added. Stir the soup fre- quently. Then take off: the soup and rub all through a wire sieve. Rinse out the pan, put back the soup, and add to it half a pint of milk and a seasoning of salt and pepper. Boil well and serve in a hot tureen with the macaroni, which should have been cut into neat, short pieces and boiled in fast-boiling salted water till quite tender. — Mrs. Ida Hall.
Cream Barley Soup. — Wash a cup of pearl barley, drain and simmer slowly in two quarts water for three or four hours, adding boiling water from time to time as needed. When barley is tender drain off liquor, of which there should be about three pints. Add to it a portion of the cooked barley grains, salt and a cup of whipped cream. — Battle Creek.