Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- a small bunch of parsley
- 2 onions
- 1 carrot
- 1 turnip
- 2 tablespoonfuls
- two waters
- pepper
- salt
Directions
Materials. — | an ox cheek, chopped into quarters by the butcher, 2 onions, 1 carrot, 1 turnip, a small bunch of parsley, marjoram and thyme ; flour, 2 tablespoonfuls ; pepper and salt.
Directions. — Wash the ox cheek in two waters, put it on to stew in cold water. When it has simmered (it must not boil) for half an hour, take it out, cut off the meat (which will make an excellent pie), put the bones back into the water, with the vegetables, cut up, and stew for two hours. Then strain the soup (the bones, &c., will make another quart of soup-stock), brown it with burnt sugar, mix the flour evenly with some of the cool soup, add pepper, salt, and the bunch of herbs, and boil for ten minutes, stirring often. Take out the herbs (which should have a string to them), and serve.