Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Dripping | not in our table | 0 |
| Scotch | 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 quarts of water
- two pounds of the flesh of the pumpkin
- two teaspoonfuls of salt
- three pints of either uy milk
- two ounces of dripping
- one head of celery
- seven quarts of water
- one pound
- two tablespoonfuls of flour
- a pint of water
- a pound of bacon
- a pound of flour smooth in a pint of water
- a pound of butter
- a gill of water
- four large spoonfuls of scotch barley
- two bones
- four large spoon- wie
- 3 cut about two pounds of the flesh of the pumpkin
- three ock
- two tablespoonsfuls of se four
- one from s quarter of a pound of bacon
- two good oon>
- one large
- one leek
- two teaspoon- fuls of soda
- two tablespoontuls of salt
- two pounds
- two teaspoon- fuls of salt
- one quarter of the same of pepper a gill of water
- one onion sliced
- salt
- pepper
Directions
soup Take two quarts of water, neck of mutton, vegetables, at of onions, four large spoonfuls of Scotch barley, salt to »y in taste, some chopped parsley. Soak a neck of mutton pass in water for an hour; cut off the scrag, and put it into ) well- a stew-pot with two quarts of water. As soon as it nsis- boils skim it well, and then simmer it an honr and a boils half; then take the best end of the mutton, cul it into with pieces (two bones in each), many as you think proper ; erve skim the moment the fresh meat boils up, and every
quarter of an hour afterwards. Have ready the vege- tables and onions, all cut, but not small, and put them in soon enough to get quite tender ; add four large spoon-
wie ] fuls of Scotch barley, first wetted with cold water. The ravy meat should stew three hours. Salt to taste, and serve with alltogether. Twenty minutes before serving put in some ates chopped parsley. It is an excellent winter dish.
and PUMPKIN SOUP.
) will 3 Cut about two pounds of the flesh of the pumpkin or into gourd into large dice, put it into your pan, with three ock) ounces of salt butter or fat ; add two teaspoonfuls of salt, ream the same of sugar, a little pepper, and half a pint of
water; set on the fire, and stew gently for twenty
; minutes. When in pulp, add two tablespoonsfuls of Se four, stir round, and moisten with three pints of either uy milk, skim-milk, or water, boil ten minutes longer, and aM serve with fried or toasted bread, cut in dice.
2n to : PEA SOUP.
stir : Put into the iron pot two ounces of dripping, one from s quarter of a pound of bacon, cut into dice, two good
oon> ; onions sliced; fry i. .n gently until brownish, then
‘ime. : add one large or two small turnips, the same of carrots, and one leek, and one head of celery, all cut thin and slant-
l. E ing (if all these cannot be obtained, use any of them,
eT Te oe Sal a> ickaerde AOI
114 THE BREADMAKER S COOKING LESSONS.
hut about the same amount); fry for ten minutes more, aud then add seven quarts of water; boil up, and add one pound and a half of split peas with two teaspoon- fuls of soda, simmer for two or three hours, until reduc: d to a pulp, which depends on the quality of the peas, then add two tablespoontuls of salt, one of sugar, one of dried mint ; mix half a pound of flour smooth in a pint of water, stir it well; pour in the soup, boil thirty minutes, and serve. VGETABLE MARROW SOUP.
Peel, and take out the inside, if seeded, cut in slices about two pounds; put in saucepan on the fire, with a quarter of a pound of butter or fat; add two teaspoon- fuls of salt, one of sugar, and one quarter of the same of pepper a gill of water, and one onion sliced ; stew gently until in pulp, then add two tablespoonfuls of flour, and proceed as for pumpkin soup.