Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- one quart of the broth
- two tablespoon fuls of rice
- one tablespoonful of milk
- a quart of water to each pound of meat
- one beaten egg
- salt
- pepper
Directions
Allow a quart of water to each pound of meat and bone; break the bones and cut the meat into small pieces ; cover with cold water, and heat slowly ; add salt, pepper and a little turnip (and onion, if you like it) ; simmer until the meat is in shreds. Strain it, and when cool, take off the fat. To one quart of the broth, allow two tablespoon fuls of rice, washed and soaked half an hour. When the broth is boiling, add the rice. Simmer until the rice is cooked, and serve at once, while hot. English.
212 THE GOOD CHEER COOK BOOK. NOODLES FOE SOUP— No. 1.
To one beaten egg, add as much flour as it will absorb, a little salt, and roll tliem as a wafer. Leave to dry three hours. Dust lightly with flour ; roll over into a large roll, slice thin from the ends. Shake out loosely ; put in the boiling soup, and boil rapidly ten minutes. Mrs. Wm. Squires.
NOODLES FOE SOUP— No. 2.
For every egg, one tablespoonful of milk, and a little salt ; work all the flour into it that you possibly can ; roll out ; spread with flour ; roll " over and over," and cut down in rings. Mrs. R. F. Wilson,
Eau Claire, Wis.