Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 4 quarts white stock 2 doz
- 2 sticks white celery 1 doz
- 1 pint cream
- 2 doz
- 1 doz
- 1 dessertspoon lemon juice
- salt
- pepper
Directions
4 quarts white stock 2 doz. Jerusalem artichokes 2 sticks white celery 1 doz. white part of leeks 1 oz. cream of rice
1 dessertspoon lemon juice or vinegar
1 pint cream or milk pepper, salt.
a few thin slices of bread
Prepare the vegetables, allowing them to soak twenty minutes in enough stock to cover, to which has been added the lemon juice or vinegar to prevent discolouring. Simmer, when added to remainder of stock, for two hours ; press through hair sieve ; return to saucepan and add cream, salt, and pepper before serving very hot. Cut the quantity of bread required into very thin slices, 2 inches by 3 inches ; put into oven to crisp pale brown. Serve with the soup
Susan Green.