Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 ounces bacon
- one sprig thyme
- two sprigs parsley
- four stalks celery
- one-quarter teaspoonful celery seed
- two quarts weak white broth of any kind
- two carrots
- one onion
- one bay leaf
- six peppers
- one clove
- four quarts
- thyme
- bay leaf
- clove
- parsley
Directions
Two carrots, one onion, cut fine and cooked in two ounces bacon or sausage dripping, add one sprig thyme, one bay leaf, six peppers, one clove, two sprigs parsley, four stalks celery (or one-quarter teaspoonful celery seed). Two quarts weak white broth of any kind and simmer gently for one-half hour; then add strong brown stock enough to make four quarts.
Boil slowly three hours, adding any bones of roast veal or ham at hand. Strain and put away for constant use. It will keep a month in cold weather and is the foundation for number- less fancy sauces.