Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 3 pints stock
- 2 carrots
- 2 turnips
- 2 onions
- 3 tablespoonfuls
- three quarters of an hour
- three quarters of an hour longer
- three pints
- pepper
- salt
Directions
Materials. — 3 pints stock ; 2 carrots ; 2 turnips ; 2 Onions ; pearl barley, 3 tablespoonfuls ; salt.
Directio7is. — Strain the stock from fat, &c. Cut the onions in rings ; wash, pare, and cut up the carrots and turnips, boil them in the stock for three quarters of an hour, then add the barley, and stew altogether for three quarters of an hour longer. Add pepper and salt, and serve without pulping.
This stock, which, you see, is brown and clear, is the water in which a joint of mutton was boiled, with brown flavouring added from water in which beef dripping has been clarified. It has been boiled away until it is now three pints. You can, however, make this nice soup from ordinary stock from bones, &c., but it may require browning. If you wish to make it look very elegant, you may do so by using these small tin shapes to cut the