Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| 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
- a pound of beef
- a slice of well-baked bread
- a pint of boiling water over
- one pound o saucepan
- two pin water
- four drops
Directions
f scrag of mutton, put it into a
Take one pound o saucepan with two pin water and a little salt ; let it simmer gently for two hours ; sieve, and, when cold, carefully remove every partic fat. It may be thickened with a little arrowrool Ot
ground rice, as required,
ts of cold strain through a
160 THE BREADMAKER S$ COOKING LESSONS,
LIEBIG’S BROTH.
Chop half a pound of beef, mix it well with a tea- spoonful of table salt, four drops (to ten) of muriatic acid, and eighteen ounces of distilled water; macerate for an hour, and strain through a fine hair-sieve. Dose,
a teacupful. BREAD AND BUTTER BROTH.
Spread a slice of well-baked bread with good fresh butter ; sprinkle it moderately with salt and black pep- per. Pour a pint of boiling water over it.