Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- one quart of plain white stock
- a piece of celery into the liquor
- a piece of lemon peel
- a large handful of parsley
- a piece of celery
- one onion
- three cloves
- pepper
- salt
- parsley
- cloves
- mace
Directions
of sausage called “ zampone,” chiefly from such material. It is eaten boiled, and very delicate eating it is.
The liquor in which a leg or a neck of mutton has been boiled, in the English fashion, can be turned by the economical housewife, to very good account to make soup in this wise :
Eemove all fat from it, which is easily done when it is cold ; then add to it the pulp of dried or fresh peas, or haricot beans, and put into it a muslin bag containing some spices, whole pepper, and sweet herbs. Let it boil a short time, add salt if necessary, and serve with bread sippets. The practice of serving mint with peasoup is barbarous ; it should be boiled in the soup in the bag aforesaid.
The liquor in which a knuckle of veal has been boiled can be put to the very same use as the above, as can also that obtained from boiling fowls : it can in fact be made into stock by boiling a judicious selection of vegetables in it, and otherwise flavouring it with herbs and spices.
A very good soup can be made with some of the liquor aforesaid by the following process :
Put a root of parsley and a piece of celery into the liquor, with pepper, mace, a few cloves, a piece of lemon peel, and salt if necessary. Let it boil for an hour ; then strain and boil in it some filleted soles, cut up into small pieces. Serve when the soles are done, with a few sprigs of parsley or chervil thrown in at the moment of serving.
This is a more elaborate form :
Consomme de Soles. — Eemove the fillets from a pair of soles, cut them out with a cutter in pieces the size of a penny : put the bones and all the trimmings of the soles in a saucepan with one quart of plain white stock, a large handful of parsley, a piece of celery, one onion, two or three cloves, a blade of mace, pepper and salt to taste. Let this boil slowly from three to four hours.