Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| 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
- four pounds knuckle of veal
- two ounces lean ham
- one saltspoonful celery seed
- one teaspoonful lemon juice
- one egg to each quart of jelly
- lemon rind
- lemon juice
Directions
Add four pounds knuckle of veal or a small fowl to the above
rule, with two ounces lean ham or a bone, of bacon, Brown only
• 75 '
76 THE STAR CRYSTAL COOK BOOK.
the vegetables, in order to have the soup light colored. After removing the fat add the beaten white and shell of one egg to each quart of jelly, with one saltspoonful celery seed, a few bits of lemon rind, one teaspoonful lemon juice. Mix well together, bring to a boil as quickly as possible, stirring very often. Simmer ten minutes more, strain through a thick napkin and heat to the boiling point before serving. It should be sparkling clear and of a light brown or straw color.