Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Mace | 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 heads of lettuce
- one quart of stock
- a pint of cream
- a pinch of sugar
- a piece of butter
- a pint of pearl barley in a quart of white meat
- a quart of white meat
- a gill of cream
- an ounce of butter into a saucepan
- 3 then add as much water as you want stock
- 35 carrots
- two eggs
- three large onions
- two potatoes
- parsley
- thyme
- pepper
- salt
- cloves
- mace
Directions
desired consistency. Lastly, stir into it half a pint of cream, more or less, according to quantity, and after it has given a boil or two, serve with sippets of bread fried in butter, to be handed round with the soup. The cream is by no means necessary to make the soup good, but it is an improvement, nevertheless.
This is the Palestine Soup of English cookery, and affords an amusing instance of the eccentricity of nomen- clature. The Italian word Girasole being first corrupted into the English “Jerusalem” artichoke, by a master- piece of blundering the soup made with this vegetable became “ Palestine.”
The above formula is what is called au maigre. If it is desired to produce the soup au gras, this is easily done by using white stock instead of milk.
Most kinds of soups au gras can be dressed au maigre by using, instead of meat, vegetable stock, prepared as follows :
Take carrots, turnips, onions, leeks, and celery in equal quantities. Cut them into small pieces, and toss them in plenty of butter for half an hour ; then add two heads of lettuce, shred fine, some parsley and chervil, a little thyme, marjoram, and tarragon in judicious proportions, toss them a little longer 3 then add as much water as you want stock, pepper, salt, cloves, and mace to taste, and a pinch of sugar. Let the whole stew gently for some hours, then strain the liquor through a cloth. If the stock be not wanted for a white soup, a couple of tomatoes, either fresh or dried, are an improvement.
The following are some formulas for soups, which ean be made au maigre or au gras :
Potage a la Puree de Legumes. — Boil in some stock with a bundle of sweet herbs, pepper, salt, and spices to taste, any combination you like of such vegetables as
ON SOME ANCIENT AND MODERN SOUPS. 35
carrots, turnips, potatoes, parsnips, leeks, onions, celery, &c. When thoroughly clone, pass the whole through a fine hair sieve. Mix in a saucepan a piece of butter and a little flour, then add a little of the puree, and when this is well mixed add the rest. Finish by stirring in (off the fire) the yolks of a couple of eggs, strained and beaten up with a little milk.
This is a very good way of using the trimmings of vegetables, cut with fancy cutters. The vegetables used to make vegetable stock should always be utilised by the thrifty in making this soup.
Potage a la Creme d’Orge. — Boil half a pint of pearl barley in a quart of white meat or vegetable stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much white stock (meat or vegetable) as will bring the soup to the consistency of cream. Put the soup on the fire, and when it has come to boiling point stir into it (off the fire) the yolks of two eggs, beaten up with a gill of cream ; add half a pat of fresh butter, and serve.
A homely but no bad soup withal is what is termed
Potage au Pauvre Homme. — Put an ounce of butter into a saucepan, -with three large onions, shred fine, and fry them a pale brown colour, add half a table- spoonful of flour, stir for a few minutes, but do not allow the mixture to darken, then add one quart of stock, stir until the soup boils, and season it to taste with powdered pepper and salt. Peel one or two potatoes, cut them into small dice, and put them to boil with the soup. Cut some crust of stale bread in long pieces, the size and half the length of French beans, dry them in the oven, and, at the time of serving, throw them into the soup ; then stir into it (off the fire) the yolks of two eggs, beaten up with a little milk and strained.