Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Veal | 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
- two slices of salt pork cut in small pieces
- two tablespoonfuls of flour
- one pint of soup stock
- four cloves into half a large onion
- three ounces of salt pork into small pieces
- three ounces of butter
- three tablespoonfuls of flour
- two quarts of veal broth
- two ounces of butter
- one-half quarts of milk
- one-half teaspoonful of soda
- one quart of new milk
- one quart of tomatoes
- one quart of milk
- a teaspoonful of sugar
- a cupful of whipped cream
- a sprig of parsley
- half cooked take out
- one small bay leaf
- three cloves
- one onion
- six hard boiled eggs
- two table- spoonfuls of butter
- two carrots
- two onions
- two cans of tomatoes
- one small teaspoonful of soda
- 4 cook tomatoes in usual manner
- salt
- bay leaf
- cloves
- pepper
- nutmeg
- parsley
- lemon juice
- cayenne
- black pepper
Directions
Turn the turtle on his back, cut off the head so that the blood will all run out. Let it remain over
216 7^HE GOOD CHEER COOK BOOK.
night. Lay it on its back again, open it on the sides, take all tlie meat and eggs out and let them lay in water twenty-four hours. To make the soup : Boil the turtle meat in salt and water ; when about half cooked take out and put away to cool. Add to the broth two slices of salt pork cut in small pieces, two tablespoonfuls of flour, two of butter (browned nicely), one small bay leaf, three cloves, one onion (cut fine), a little pepper, nutmeg and parsley, the yolks of six hard boiled eggs (whole), a little lemon juice, cayenne, black pepper and salt. Cut the turtle meat in small squares and put in the broth again, boil until well done. Five minutes before serving add one can of mushrooms and a glass of sherry wine. Calf's head may be used in place of the turtle. Mrs. A. B. LaRocque.
TOMATO SOUP— No. 1.
One can of tomatoes cooked half an hour with a teaspoonful of sugar and soda the size of a pea. Put this through a fine sieve and add one pint of soup stock, which has been strained. Stick three or four cloves into half a large onion ; brown this in two table- spoonfuls of butter ; add this to the soup and boil one hour. Skim out the onion and cloves. Thicken with a tablespoon ful of flour ; boil five minutes or more after the thickening is in the soup. Put diamonds or little squares of buttered bread browned in the oven, in the bottom of your soup-tureen with a cupful of whipped cream ; pour the soup over and serve.
Mrs. Wm. O'Neil.
THE GOOD CHEEK COOK BOOK. 217
TOMATO SOUP— Xo. 2.
Cut two carrots, two onions and three ounces of salt pork into small pieces ; add a sprig of parsley and fry slowly for fifteen minutes in three ounces of butter. Put in three tablespoonfuls of flour ; mix well ; add this to two cans of tomatoes and two quarts of veal broth ; season with salt and pepper. Cook slowly for one hour. Pass through a sieve ; boil again ; add two ounces of butter, a little fine sugar, and serve with small squares of bread fried in butter.
Mrs. a. J. McGiLVRAY.
TOMATO SOUP— No. 3.
One can of tomatoes, one and one-half quarts of milk, one small teaspoonful of soda, flour to thicken, butter, pepper and salt to taste ; put the milk on the stove and when boiling, thicken ; at the same time have the tomatoes cooking with a little water added to them ; season them, add a little butter and just before serving add a very small teaspoonful of soda to the tomatoes ; pour quickly into the milk and strain while it is effer- vescing. Mrs. Frank Rotch,
Bucoda, Wash. T.
TOMATO SOUP— No. 4
Cook tomatoes in usual manner ; when well cooked, add one-half teaspoonful of soda; stir well; then pour in one quart of new milk and let boil. Season same as oyster soup, J. R. Congdon.
TOMATO SOUP— No. 5.
One quart of tomatoes, one quart of milk, heated in