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 |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- 4 pint milk
- three quarts of water
- two tablespoons of barley
- 1 qrt
- 2 lbs
- two carrots
- two turnips
- pepper
- salt
- parsley
Directions
1 qrt. stock. 4 pint milk.
2 lbs. semolina. Salt and pepper.
Put stock on to boil ; when boiling stir in semolina ; stir while it boils for ten minutes ; then add pepper and salt ; heat up again ; toasted or fried bread served with it.
SHEEP’S HEAD SOUP.
Wash and clean a head carefully; put it into a saucepan with three quarts of water ; let it simmer gently for four hours. When very tender, which can be told by probing it with a fork, remove it, strip the meat from the bones, strain the soup, add two tablespoons of barley, two carrots, two turnips, little parsley ; season with pepper and salt. The meat can be dished up separately to use with potatoes.
HOME RECIPE BOOK