Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | not in our table | 0 |
| Mace | 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
- one head white celery
- two slices of onion in one pint of milk
- 1 pint white stock
- 1 head celery
- 1 slice ham
- 1 sprig of parsley
- one pint of milk
- three tablespoonsful of whipped cream
- 1 small onion
- 1 yolk of egg soup
- 1 blade of mace
- 3 white pepper coins
Directions
Thoroughly wash one head white celery, cutting away all the green tops and coloured parts of stalks ; cut in thin slices and put on to boil with two slices of onion in one pint of milk ; simmer for half an hour or longer till quite tender ; rub through a sieve. Now melt 1 oz. of butter in a saucepan and stir into it 1 oz. of flour ; add 1 pint white stock, and stir till it boils. Now add the celery and milk ; season to taste, and finally add two or three tablespoonsful of whipped cream. Serve very hot.
Mrs. J. B. Hamilton, Ballymoney.
1J pts. white stock.
1 head celery (-white).
Salt, pepper.
1 small onion.
1 slice ham.
1 yolk of egg
1 blade of mace. •
1 sprig of parsley.
3 white pepper coins.
1 oz. flour \
1 oz. butter [■ white sauce.
1J teacups milk I
Scrub celery and cut it in short lengths ; put it into a saucepan with the stock, mace, ham, parsley, onion, pepper- corns, salt and pepper. Simmer lA hours. Strain soup, pressing as much vegetable through sieve as possible ; add white sauce and boil up again for three minutes. Beat up yolk and put into heated soup tureen ; pour soup in, gradually stirring all the time. Miss Anderson.