Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | 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 head of celery
- one quart of water
- one quart of soup 4 = = -- ae stock
- a pinch of pepper
- one oxtail
- 1 boil ing sher let s cinl mas sim to § tar pot out fire po dic alf
- two cut 1
- allspice
- pepper
- salt
- cinnamon
Directions
Take one oxtail, vegetables, onions, allspice, one
head of celery, one quart of water, one quart of soup 4 = = — ae
stock, a pinch of pepper, sugar and salt, a little sherry some roux, Cut up the oxtail into small pieces, throw
them boil,
cove oxtal the 1 Boil ing
S cinl mas sim to § tar pot out fire po dic
alf a , two
Cut 1 the , and t and metal
juarts yenne int of putter
Put r five ck in
Boil cut in epper | until srving curry onfuls
sherry thro W
SOUPS. i1l ith a little salt, bring them to the Jd water. Cut up the the oxtail on the top, let it simmer until the
them into cold water W boil, and throw them into clean C vegetables into a stewpan, place cover with the water and stock, oxtail is quite tender, take out the pieces of tail, add the roux to the gravy; Boil well together, stral ing care to pass the vegetable pulp tirough, add the sherry, drop in the pieces of tail, and bring to the boil. he side of the stove until wanted.
also the sugar and the seasoning. n through a fine hair sieve, tak
Let it stand ont ALMOND SOUP.
: pounded white sugar, pounded
useful dish for a Christ-
It is of almost Areadian
Imonds in boiling water
Some swect almonds cinnamon, bread. ‘This is the mas supper, and is eaten hot. Throw some sweet a and pound them in a mor- tar with some luke-warm water, adding by degrees sugar and pounded cinnamon ; turn it which must be able to stand the
simplicity. to get rid of the husk, skin
pounded white
out on a plate or dish, ly lining the bottom with fingers of bread
fire, previous Thoroughly heat these ingre-
powdered with cinnamon. dients over a ‘ lear fire and serve.