Estimated Nutrition (whole recipe, rough)
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Okra | 1 cup (100g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
| Meat | 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 pounds lean beef
- 4 quarts cold water
- 1 bunch celery cut fine
- 2 quarts boil- ing milk
- two pounds salt pork
- five quarts of water
- 1 quart stock add 1 pint sweet cream heated
- 1 pint sweet cream heated
- 1 quart okra
- six quarts of water
- one quart can of tomatoes
- two tablespoon fuls of flour
- one-half teaspoonful of salt
- one pint of hot water
- one quart of soup stock
- 4 pounds of beef
- 1 gallon of cold water
- 2 teaspoonfuls of salt
- 4 carrots
- 3 onions
- 2 car- rots
- 2 whole carrots
- six potatoes
- 1 onion
- 1 egg beaten stiff
- one quart
- six ears
- 1 small head cabbage
- 2 onions
- 2 carrots
- 2 turnips
- 9 add to the meat
- thyme
- parsley
- pepper
- salt
- cloves
Directions
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Fresh Milk: arid Cream.
Corner of loth Street and Mass. Avenue, N. W.
8 THE UNIVERSAL, COOK-BOOK.
Ox-Tail Soup.
An ox-tail, 2 pounds lean beef, 4 carrots, 3 onions, thyme and parsley, pepper and salt to taste, 4 quarts cold water. Cut tail into joints, fry brown in good dripping. Slice onions and 2 car- rots and fry in the same, when you have taken out the pieces of tail. When done tie them, the thyme and parsley in lace bag, and drop into the soup pot. Put in the tail, then the beef cut into strips. Grate over them 2 whole carrots, pour over all the water and boil slowly 4 hours ; strain and season ; thicken with brown flour wet with cold water ; boil 15 minutes longer and serve.
Potato Soup.
(Emma L,. Hart.)
Six potatoes. 1 onion, 1 bunch celery cut fine. Boil in small quantity water till tender, pass through a sieve, add 2 quarts boil- ing milk, season with salt, butter and pepper. Add 1 egg beaten stiff, serve hot.
Pea Soup.
Split peas, one quart, two pounds salt pork ; five quarts of water ; boil five hours and strain through sieve hot.
Potage a la Heine.
To 1 quart stock add 1 pint sweet cream heated, not boiled, thicken with a little blended Hour. Add )z can boiled French peas just before serving.
Pot-Pourri.
(Miss Wister.)
A knuckle of veal ; corn cut from six ears ; 1 quart okra ; % peck tomatoes, skinned and cut iuto small pieces ; 1 small head cabbage ; 2 onions ; 2 carrots ; 2 turnips ; thyme, parsley and summer savory— all chopped fine.
THE UNIVERSAL COOK-BOOK. 9
Add to the meat, vegetables aiid herbs, six quarts of water, with pepper and salt to taste, .and let all cook slowly for three hours. This is a dinner in itself, and a good one.
Tomato Soup.
One quart can of tomatoes, two tablespoon fuls of flour, one of butter, one-half teaspoonful of salt, one of sugar, one pint of hot water, (or one quart of soup stock) a little red pepper. Let the tomato and stock, (or water,) come to a boil, rub flour, butter and a little of the tomato together, and stir into the boiling mixture. Strain through a sieve fine enough to retain the seeds. Butter slices of stale bread, cut in small squares, place in a tin pan but- tered side up, and brown in a quick oven. Serve with the soup.
Mock Turtle Soup.
Boil a calf's liver and heart with a knuckle of veal for three or four hours, skimmiDg well, then strain off. Chop the meat fine, and add to it a chopped onion, salt, pepper and ground cloves to taste, thickening, if necessary, with a little browned flour, cookingagain in the liquor. Have the yolks offourorfive hard boiled eggs cut up for the tureen ; also slices of lemon.
4 pounds of beef or a shin of beef, 1 gallon of cold water and 2 teaspoonfuls of salt. Put it on the back of the stove and slowly come to a boil, and keep boiling until the water is boiled away %.> strain and set it to cool ; when cool take the grease off the top and it is ready for use. This stock will keep 1 week in cold weather.