Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 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
- 3 pounds meat
- 2 quarts cold water
- 1 teaspoon thyme
- 1 sprig parsley
- 1 teaspoon salt
- 3 pepper corns
- 3 cloves
- 1 bay leaf
Directions
3 pounds meat.
2 quarts cold water.
3 pepper corns.
1 bay leaf.
1 teaspoon thyme.
1 sprig parsley.
1 pt. chopped vegetables,
1 teaspoon salt.
Cut meat in small pieces. Let stand in the cold water one hour, in the kettle ready for cooking. Take out a few pieces of the meat, put on spider with melted butter or fat from meat and let brown. Add to the above and let simmer four hours. Add seasonings and vegetables and let simmer another hour. When cold the grease v/iU rise to the surface ; take off when ready for use. The stock forms a jelly-like substance.