Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 lean meat to two pounds bone
- six quarts cold water
- two stalks parsley
- two stalks celery
- six quarts of cold water
- six pounds shin of beef in the proportion of four pounds lean meat to two pounds
- two pounds bone
- two whole cloves
- one tablespoon- ful mixed herbs
- six peppercorns
- one large onion
- one table- spoonful salt
- one carrot
- one turnip
- one side of the fire
Directions
Six pounds shin of beef in the proportion of four pounds lean meat to two pounds bone, gristle, etc., six quarts cold water, one-half a chili (red pepper), two whole cloves, one tablespoon- ful mixed herbs, six peppercorns, one large onion, one table- spoonful salt, two stalks parsley, one carrot, two stalks celery, one turnip. Wipe the meat with a wet cloth, cut it from the bone and into thin slices across the grain. Reserve several of the largest slices with all the marrow, put remainder of meat and bones into six quarts of cold water with the spices and herbs. Set one side of the fire, where it will be at least an hour in coming to the boil. If convenient broil the reserved slices till very brown before adding; if not, fry them in the marrow, being very careful not to let the fat scorch. Brown the chopped vegetables in the same fat before adding them to the soup. Simmer eight to ten hours and strain. The next day remove the fat and use the stock plain for a beef broth or with macaroni or vermicelli, rice, vegetables, etc., according to taste.