Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 |
| Celery Seed | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- four pounds of shin beef
- four pounds of knuckle of veal
- three pounds of fowl
- four quarts of cold water
- two ounces of lean ham
- one tablespoonful of herbs
- one tablespoonful of salt
- two stalks of celery
- two sprigs of parsley
- four pounds of beef
- two pounds of bone
- two quarts of cold water
- four pounds of beef from the middle of the round
- six whole cloves
- six whole pepper corns
- three small onions
- one carrot
- one turnip
- one salt- spoonful of celery seed
- one lemon
- three eggs
- four pepper corns
- four cloves
- three pints
- one table- spoonful of salt
- three cloves
- salt
- pepper
- cloves
- parsley
Directions
Four pounds of shin beef, four pounds of knuckle of veal, or three pounds of fowl, four quarts of cold water, two ounces of lean ham or bacon, six whole cloves, six whole pepper corns, one tablespoonful of herbs, one tablespoonful of salt, three small onions, one carrot, one turnip, two stalks of celery, two sprigs of parsley, one salt- spoonful of celery seed. To clarify: Rind of one lemon, whites and shells of three eggs.
208 THE GOOD CHEER COOK BOOK. BOUILLON— No. 1.
Four pounds of beef, two pounds of bone, two quarts of cold water, one tablespoonful of salt, four pepper corns, four cloves, one tablespoonful of herbs ; let boil until reduced to three pints. Set away in an earthen jar.
BOUILLON— No. 2.
Four pounds of beef from the middle of the round, two pounds of bone, two quarts of cold water, one table- spoonful of salt, a few pepper corns, three cloves, a little parsley; wipe the meat and bones; cut into small pieces ; add the water and heat slowly ; add the season- ing, and simmer four or five hours. Boil it down to three pints ; set it away to cool ; remove the fat from the top ; heat again, and add salt and pepper. Serve for lunch, or use for sick people needing strength.
Mrs. J. W. Squires.