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 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 tablespoonful vinegar
- 1 tablespoonful butter
- 1 teaspoonful salt
- 1 saltspoonful cayenne
- 2 pounds fish
- 3 slices pork
- 3 pints milk
- four quarts of water
- two quarts
- one pint
- one quart of milk add butter
- two slices of turnip
- a stalk of celery
- 2 celery stalks
- 2 good sized potatoes
- 2 medium sized onions
- 6 boston crackers
- half cooked
- 29 tute
- half butter
- eight persons
- two onions
- two carrots
- two turnips
- three eggs
- six potatoes
- vinegar
- salt
- pepper
Directions
Fish Soup*
I pound cod. i quart milk.
i slice onion. 2 celery stalks.
1 tablespoonful vinegar. 2, tablespoon fuls flour.
1 tablespoonful butter. 1 teaspoonful salt.
1 saltspoonful cayenne.
Cook the fish in boiling salted water, (to which add the vinegar) until the fish flakes easily. Drain. Re- move the bones and skin, rub through a colander. Cook the onion and celery in the milk ten minutes ; remove ; thicken with the butter, salt, pepper and flour, which have been smoothed together. Boil five minutes. Add the fish. Boil up once. Serve immediately.
G. K. H.
Fish Chowder*
2 pounds fish. j 2 good sized potatoes.
2 medium sized onions, or one | 3 slices pork.
large one. | 6 Boston crackers.
3 pints milk.
Parboil the fish just enough to bone. Pare and slice the potatoes an eight of an inch thick, and parboil until about half cooked. Take out the potatoes and put them in the kettle with the boned fish. Fry the pork to a brown crisp, be careful not to burn it, take out the pork and in the pork fat fry the onion, which should be sliced thin. When well cooked take out the onion and pour the fat over the fish and potatoes. To this add enough water to cover it well and season it with salt and pepper. Let it cook until the potatoes are soft, but will remain whole, then add the milk which should be scalded. Divide the crackers and put them in trie tureen and pour the chowder over them. As a substi-
tute for pork use half butter and half lard, enough to fry the onions in. This quantity makes enough for six or eight persons.
MRS M. E. MORE.
Ox Tail Soup.
Divide the tails at the joints, soak them in warm water. Put them into cold water in a gallon pot. Skim off the froth carefully. When the meat is boiled to shreds, take out the bones and add a chopped onion and carrot. Use spices and sweet herbs if desired. Boil them three or four hours.
MRS. E. P. JEWETT.
White Soup*
A large knuckle of veal to four quarts of water, two onions, two carrots, two turnips, a little celery and salt. Boil down to two quarts and strain it. Add one pint or less of new milk, the well beaten yolks of three eggs, vermicelli, and let it come to a boil. Rice flour may be added or crushed crackers.
MRS. K. P. JEWETT.
Cream of Celery Soup.
Boil six potatoes and press through a colander or po- tato masher. To one quart of milk add butter, the size of an egg, salt, pepper, and celery salt to taste. Add the potatoes and bring all to a boil. Serve. A cup of whipped sweet cream added just as the soup is ready to serve is a great improvement. This soup may be varied by boiling two onions, two slices of turnip, and a stalk of celery with the potatoes.
MRS. A. N. BLANCH ARD.