Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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
- two pounds of fresh scrag of mutton into small pieces
- three quarts of cold water
- a tablespoonful of salt
- one ditto of sugar
- two turnips
- two onions
- six small cabbage lettuces
Directions
Cut two pounds of fresh scrag of mutton into small pieces, put into a stewpan, with three quarts of cold water, and a tablespoonful of salt, one ditto of sugar, half a ditto of pepper ; set it on the fire; when boiling, place it at the side to simmer for one hour; keep it skimmed; wash a large carrot, two turnips, two onions, and six small cabbage lettuces; cut them up, and place in the pot, and simmer till done. A piné of green peas, if in season, may be added. A carrot grated is an improvement. If in winter, use cabbage instea? of lettuce. Serve the meat with it.