Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 drop of broth
- 3 pints
- 2 tablespoonfuls
- pepper
- salt
Directions
Materials. — Stock, 3 pints ; onions, 2 ; cornflour, 2 tablespoonfuls ; pepper and salt.
Directions. — Strain the stock through a tin strainer, cut the onions in rings, boil them in the soup for an hour. Then mix the cornflour in a little of the soup (cooled first), stir it in, add pepper and salt, and serve.
I wish to teach you to-day a great lesson in economy, the value and use of a stock-pot. No household should be without one, for a stock-pot, properly used, will supply a quantity of nourishing soup, which without it would be certainly wasted.
Few English people sit down to dinner on Sundays without a bit of meat ; but what becomes of the bones ?
Some give them to the cat ; many let the children gnaw them, and then throw them away ; a few put them on for an hour, “ to make a drop of broth ” ; but rarely indeed