Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- three pounds of beef
- two cloves
- one quart of milk
- two tablespoons butter
- two tablespoons flour
- one quart milk
- one tablespoon flour
- one cup sweet milk
- one cup water two hancl- fuls cracker dust
- two cups boiling water
- two cups milk in double boiler
- two slices of onion
- a cupful of barley
- a slice of carrot
- a stalk of celery
- a tablespoonful of but- ter
- a tablespoonful of flour to a paste
- one small onion
- three heaping tablespoons cheese
- two eggs
- two spoons of flour rubbed to a paste
- three dozen oysters
- one table- spoon butter
- two cans oysters
- bay leaf
- cloves
- salt
- pepper
Directions
Barley Soup. — Cover between two and three pounds of beef with cold water and put on to boil. When boiling, skim it well, then allow it to simmer for three hours. An hour before serving add a cupful of barley, a sliced onion, a bay leaf, a slice of carrot, a stalk of celery, two cloves and a tablespoonful of but- ter. Mix a tablespoonful of flour to a paste with cold water and stir into the soup just before taking from the fire.
Cream of Cheese Soup. — One quart of milk, one small onion, two tablespoons butter, two tablespoons flour, three heaping tablespoons cheese, yolks of two eggs, salt and pepper. Put the milk to boil in a double boiler with onion. Rub the butter and flour together and add to milk. Strain and add the cheese and let it just boil, add the beaten yolks and serve at once with croutons. — Mrs. W. S. Keller.
Oyster Soup. — Drain the liquor from the oysters, and bring it to a sharp boil, then skim it. Add one quart of milk to this, a generous lump of butter and two spoons of flour rubbed to a paste, when the milk begins to boil. Put oysters in and let them stay only till the edges begin to curl up. Add salt, and serve at once with oyster crackers. — Mrs. I. B. Tigrett.
Oyster Soup. — One quart milk, three dozen oysters, one table- spoon butter, one tablespoon flour, salt and pepper. Let milk come to a boil ; work butter and flour together and add to milk. Drop the oysters in just a moment, then pour in tureen on broken up crackers, salt and pepper. — Mrs. J. M. Simmons.
Oyster Soup. — One cup sweet milk, one cup water two hancl- fuls cracker dust, juice of two cans oysters; season with salt and pepper, a small lump of butter. Boil twenty minutes and add oysters. The canned oysters should be washed and picked. — Columbian (Tenn.) Cook Book.
Cream of Corn Soup. — One can of corn chopped as fine as possible. Put in two cups boiling water and cook half hour. Rub through wire strainer. Pnt two cups milk in double boiler with two slices of onion and allow to scald. Add corn. Put in