Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 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
- 1 tablespoonful rice flour
- 1 teaspoonful celery seed tied in a muslin 6 pepper corns bag
- 2 cloves melt the butter
- 1 onion
- 6 pepper corns bag
- half cooked
- cloves
- salt
- pepper
Directions
Scraps of game or poultry. 1 tablespoonful rice flour.
1J pts. of stock. I tablespoonful Worcester sauce.
1 onion, carrot, and turnip.
i teaspoonful sweet herbs
1 teaspoonful celery seed Tied in a muslin
6 pepper corns bag.
Melt the butter, and fry in it the onion and the meat, cut small ; stir in the flour ; add the stock and other ingredients. The carrot and turnips should be half cooked ; cook slowly until the meat is sufficiently tender to be rubbed through a sieve. Re-heat the soup ; season with salt and pepper.