Estimated Nutrition (whole recipe, rough)
Counts 22 of 25 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 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 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Liver | 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 stalk of celery
- one cup of hot milk
- two cupfuls of peas soaked over night in cold water
- three quarts of cold water
- one pint of split peas which have been thoroughly cooked
- four pounds of meat
- four quarts of water
- two half pints to each pound
- three pounds of thin rib beef
- one-half pound of liver
- six pounds hind shin of beef
- six quarts of cold water
- two stalks of celery
- two sprigs of parsley
- three tablespoonfuls of butter
- two tablespoonfuls of nicely browned flour
- three quarts of boiling water
- a pinch of sugar
- a pinch of soda dissolved
- a cupful of butter
- a teaspoonful of celery seed
- a small piece of cabbage
- a pinch of cayenne
- a small piece of garlic
- six cold boiled
- one small bay leaf
- four onions cut fine
- two onions
- one carrot
- one turnip
- one large onion
- four cloves
- ten whole cloves
- ten whole pepper corns
- one large tablespoonful of salt
- three small onions
- three shces of salt pork cut in small squares
- two carrots
- four potatoes
- two onions -- all chopped
- half
- pepper
- salt
- bay leaf
- cloves
- parsley
- black pepper
- cayenne
Directions
Half a can of tomatoes, five or six cold boiled or baked potatoes, half an onion, one stalk of celery, or a few celery tops. Boil all together until the vegetables are very soft. Put through a colander, add pepper and salt, and a pinch of sugar. Just before serving, pour in one cup of hot milk with a pinch of soda dissolved in it ; sift over the top a few very dry bread crumbs.
English Cook Book.
THE GOOD CHEER COOK BOOK. 213
PEA SOUP -No. 1.
Two cupfuls of peas soaked over night in cold water ; put into three quarts of cold water and set on the stove to boil ; add one small bay leaf, four onions cut fine, and fried in one-half a cupful of butter ; salt and pep- per to taste, and let it boil until well done. A little celery may be added if desired.
Mrs. a. B. LaRocque.
PEA SOUP— No. 2.
Boil a piece of the shank of beef until it is tender ; have ready one pint of split peas which have been thoroughly cooked, mashed and put through a colan- der ; add them to the soup with two onions, sliced, one- half a teaspoonful of celery seed ; salt and pepper to taste. Boil all together for three-fourths of an hour.
PEA SOUP (Split Peas).
Four pounds of meat, one of split peas, four quarts of water. Boil together three or four hours adding more water if necessary. Season and strain for the table.
STOCK FOR SOUP— No. 1.
Take fresh, juicy, lean meat (bones and meat of about equal weight), put into cold water in the proportion of two half pints to each pound, salt slightly and set on the stove ; do not allow to boil for the first half hour ; simmer slowly, partly covered for four or five hours. Season at the last moment ; when the soup is cold, remove the fat ; the stock underneath will form a jelly, and in cool weather will keep a week.
'2U THE GOOD CHEER COOK BOOK.
Chicken or turkey bones will add to the delicacy of the soup. Good soup can also be made by using the trim- mings of fresh meat, bits of cold cooked beef, or the bones of any meat or fowl. Just before dinner each day, it is only necessary to cut off some of the jelly and heat it ; it is ver}'' good with nothing additional, but one can have a change, by adding different flavor- ings, such as macaroni, vermicelli, tomatoes, or some other vegetable.
STOCK FOE SOUP— No. 2.
Three pounds of thin rib beef, one-half pound of liver ; put on to cook w'ith cold water. Let it come to a boiling point and skim very thoroughly ; add salt ; let it boil up gently, and skim again. Add one carrot, one turnip, a small piece of cabbage, one large onion (stick into it three or four cloves), one small bay leaf. Boil slowly until the meat is well done. Strain and put away for use. Anj^ kind of soup can be made from this stock. Mrs. A. B. LaRocque.
SOUP STOCK (Browii).— No. 3. Six pounds hind shin of beef, six quarts of cold water, ten whole cloves, ten whole pepper corns, a bou- quet of herbs, one large tablespoonful of salt, three small onions, one carrot, one turnip, two stalks of celery, two sprigs of parsley. Wipe, and cut the meat and bones into small pieces. Put the marrow bones, half the meat and the cold water into the kettle. Soak half an hour before heating ; add the herbs and spices ; brown the onions and the remainder of the meat, and add them to the stock ; then the vegetables chopped fine. Sim-
THE GOOD CHEEK COOK BOOK. 215
mer six or seven hours, and strain. This stock is good in tomato soup, or any kind you choose to use it for.
Old Housekeeper.
soup a la julienne. Three tablespoonfuls of butter, three sHces of salt pork cut in small squares. Put these ingredients in a kettle with two tablespoonfuls of nicely browned flour (be careful not to burn the flour in browning) ; add three quarts of boiling water, two carrots, four potatoes, a large turnip, a small piece of cabbage and two onions — all chopped or cut fine. Season with a little celery, parsley, a bay leaf, salt, black pepper, a pinch of cayenne and a small piece of garlic. Cook all together for two hours and a half with a slow fire. Any kind of meat broth or gravey may be added if desired, but it is good without. Mrs. A. B. LaUocque.