Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 3 quarts of water
- a sprig of lemon thyme adds to the flavour
- 3 potatoes
- 3 onions
- 3 turnips
- 3 carrots
- two waters
- one who is half-starved
- one proper meal in the week
- one who will may feed her family thoroughly well at a very small cost
- three courses each day
- pepper
- salt
Directions
Materials.— 3 potatoes, 3 onions, 3 turnips, 3 carrots, 3 quarts of water, 3 oz. of dripping.
Directions. — Brush, pare, and slice the vegetables, boil them for three hours (or more if the carrots are old,) pulp them through a colander, add pepper and salt, warm and serve.
Those of us who have a 'garden may make this nice soup very cheaply. If made with stock, you can leave out the dripping. A sprig of lemon thyme adds to the flavour, but it must only be put in for the last twenty minutes.
To-day you are to learn how to cook fish ; but the fish must first be bought, so you will need to know how to tell fresh fish from stale. When a fish has not been long out of the water, the eyes are full and bright ; when they are sunken and dull, you may be sure the fish is not good.
All fish should be thoroughly cleaned, and washed in two waters ; and here let me tell you what to do with the refuse. Never fling it on to the dust-heap (where it will smell very bad, and may help to give you a fever), but burn it. Do not, however, put it on your fire till after dinner, when the fire is rather clear. Then place it in the middle of the fire, and cover it quickly with cinders and ashes, wetted. In this way it will give out no smell, and will be safely out of the way. Fish is full of nourish- ment; it contains many of the same good things as mutton and beef, but is lighter of digestion. It also con- tains a large proportion of phosphorus, a mineral which
VEGETABLE SOUP
we specially need to make our brains strong. It is, therefore, very valuable food for those who wish to be clever, and, indeed, for us all. In these days, when the education of children begins early, and those who would do well in life must work hard at books (while, at the same time, their bodies are growing and developing), it is absolutely necessary for children to be well fed, or they will be unable to bear the strain. A child that has plenty of food, well cooked, and varied from day to day, can do twice as much brain-work as a poor little one who is half-starved. By half-starved. , I do not mean deprived of almost all food but, perhaps, fed continually on bread and tea, or treacle, with only one proper meal in the week, i.e., on Sundays. Children need (as I hope you know by this time) plenty of milk, good thick soup, sweet puddings, and fruit, and, if they cannot have meat every day, these make excellent substitutes. By carefully studying this little book, any one who will may feed her family thoroughly well at a very small cost. It is not necessary for children to have so many as three courses each day ; much cheaper dinners may be arranged by giving them a good thick soup, with whole-meal bread, and a sweet milk pudding, one day ; a meat dish, with plenty of potatoes, another ; and a meal of fish, followed by stewed fruit and rice, on a third day. End- less different dinners may thus be arranged, each far better and more nourishing than the usual fare of poor children.
You will see, if you study the tables of Cost of Mate- rials, that there is always something allowed for extra bread and vegetables in the whole cost (i.e., of 3d. per head). No doubt it would be possible to arrange, from the receipts in this book, a system of fenny dinners for children, which would give, them thorough nourishment^, and so save many young lives which would otherwise be sacrificed to a system of hard brain-work, without suffi- cient nourishment for the body.