Estimated Nutrition (whole recipe, rough)
Counts 17 of 21 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| 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 |
| Meat | not in our table | 0 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
| Soup | 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
- 2 sprigs thyme
- 3 cup sliced onion
- 3 cup carrots
- 2 cups brown stock
- 1 cup stewed
- 1 cup face meat cut in dice
- 2 pounds neck of mutton
- 3 pints of water
- 2 ounces of butter
- 2 stalks of celery
- 1 pint milk
- one quart soup stock
- 1 cup shelled peanuts boiled
- 1 cup cream
- 1 tablespoon butter
- 1 cup soup stock
- 1 cup sweet cream
- a teaspoon of extract of beef of good quality
- a pint of oysters
- a teaspoon of butter
- a large piece of butter
- 19 mock turtle soup
- one calf's head
- 6 whole cloves
- 6 whole all spice
- 1 quart
- 2 small onions
- 1 turnip
- 2 carrots
- one cracker rolled fine
- lemon juice
- salt
- pepper
- parsley
Directions
Mock Turtle Soup.
One calf's head, 6 whole cloves, y2 teaspoon whole pepper, 6 whole all spice, 2 sprigs thyme, 1-3 cup sliced onion, 1-3 cup carrots, 2 cups brown stock, % cup butter, y2 cup flour, 1 cup stewed and strained tomatoes, juice of y2 lemon, Madeira wine. Clean and wash calf's head, soak 1 hour in cold water and cover. Cook until tender in quart boiling salt water to which seasoning and vegetables have been added. Remove head. Boil stock until reduced to 1 quart. Strain and cool. Melt and brown butter, add flour, stir well until well browned, then pour slowly over the brown stock. Add head stock, tomatoes, 1 cup face meat cut in dice, and the lemon juice. Simmer 5 minutes, add custard cut in dice and egg balls or meat balls. Add Madeira wine, salt and pepper to taste.
Mutton Soup.
Wash 2 pounds neck of mutton, cut off fat and cut into small squares. Put meat in saucepan with 3 pints of water, set over quick fire. Boil and skim frequently. When scum comes up quite white put in cup of pearl barley and skim again. Cut up carrot, turnip and celery in small pieces and add to the soup, also chopped parsley, salt and pepper. Serve without straining. MRS. S. BROWN.
Ox Tail Soup. Put to boil in enough cold water to cover 2 ox tails. When parboiled, cut the meat into small pieces and put aside. Melt in the frying pan 2 ounces of butter, and in this put down to brown 2 small onions, 1 turnip, 2 carrots, 2 stalks of celery, all cut up fine, and put into the liquid in which the ox tail has been parboiled. Add a teaspoon of extract of beef of good quality, and when this has dissolved thicken to taste with browned flour. Add a dessertspoon of Worcestershire sauce, boil up, strain and add the cut up ox tail and a glass of sherry wine.
MRS.H.ELSTER. Oyster Stew.
After all bits of shell are removed from a pint of oysters and their liquor has been strained, let the liquor come to a boil and remove all scum, then add a teaspoon of butter, salt and pepper to taste and 1 pint milk. After the broth comes to a boil and is free from scum, put in oysters, and the moment the edges curl remove from fire and serve at once. One cracker rolled fine and added to the broth before serving is an improvement. MRS. W. ROSENBLATT.
Peanut Soup.
One quart soup stock, 1 cup shelled peanuts boiled and strained, 1 cup cream, a little parsley, 1 tablespoon butter, salt and pepper. Add cream just before serving. MRS. L. M. STERN.
Puree of Artichokes.
Boil artichokes until very tender. Scrape leaves and rub through colander with the hearts. Boil slowly in 1 cup soup stock, add 1 cup sweet cream and a large piece of butter. Season with pepper and salt.