Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Eggs | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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 quarts of water
- a piece of bacon
- a large spoonful of butter
- a pound of bacon
- a small bunch of thyme
- a large spoonful of butter rubbed into two of flour
- a pint of milk
- a pound of jean bacon
- a handful of parsley chopped small
- a pint of rich milk
- two hares
- two onions chopped
- 19 lie up a small bunch of thyme
- two eggs
- two large
- three parts
- four fresh eggs
- thyme
- parsley
- pepper
- salt
- cloves
- mace
Directions
OUT up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley, which must be taken out before the soup is thickened, add pepper, salt, pounded cloves, and mace, put in a sufficient quantity of water, stew it gently three hours, thicken with a large spoonful of butter, and one of brown flour, with a glass of red wine; boil it a few minutes longer, and serve it up with the nicest parts of the hares. Squirrels make soup equally good, done the same way.
SOUP OF ANY KIND OF OLD FOWL, The only way in which they are eatable. PUT the fowls in a coop and feed them moderately for a fortnight; kill one and cleanse it, cut off the legs and wings, and separate the breast from the ribs, which, together with the whole back, must be thrown away, being too gross and strong for use. Take the skin and fat from the parts cut off which are also gross. Wash the pieces nicely, and put them on the fire with about a pound of bacon, a large onion chopped small, some pepper and salt, a few blades of mace, a hand- ful of parsley, cut up very fine, and two quarts of water, if it be a common fowl or duck — a turkey will require more water. Boil it gently for three hours,
THE VIRGINIA HOUSEWIFE. 19
lie up a small bunch of thyme, and let it boil in it half an hour, then take it out. Thicken your soup with a large spoonful of butter rubbed into two of flour, the yelks of two eggs, and half a pint of milk. Be care- ful not to let it curdle in the soup.
CATFISH SOUP,
An excellent dish for those who have not imbibed a
needless prejudice against those delicious Jish. TAKE two large or four small white catfish that have been caught in deep water, cut off the heads, and skin and clean the bodies; cut each in three parts, put them in a pot, with a pound of Jean bacon, a large onion cut up, a handful of parsley chopped small, *ome pepper and salt, pour in a sufficient quantity of water, and stew them till the fish are quite tender but not broken; beat the yelks of four fresh eggs, add to them a large spoonful of butter, two of flour, and half a pint of rich milk; make all these warm and thicken the soup, take out the bacon, and put some of the fish in your tureen, pour in the soup, and serve it up.