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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 stick celery sliced
- 1 blade mace
- 2 eggs
- 2 small tablespoons rice flour
- 12 pepper corns
- 1 sliced onion
Directions
1 pt. stock. 1 stick celery sliced..
4 pt. milk. 1 blade mace.
Yolks of 2 eggs. $ teaspoon sweet herbs.
2 small tablespoons rice flour. 12 pepper corns.
1 sliced onion.
Put onion and celery into stock, and tie up other in small piece of muslin and put on to boil. Mix rice in about half the milk ; when stock boils add rice flour ; stir till it boils ; if too thick, add more milk or stock ; cook very slowly ; mix the rest of the milk with the yolks ; add when soup is being finished ; work a little of vegetables and rice through a sieve ; stir in carefully yolks and milk ; put soup in a jug, and place in saucepan with boiling water to thicken.