Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Herring | 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
- half cupful tapioca
- 1 quart white stock
- two stalks celery
- 1 quart dried split peas
- 1 gallon cold water
- 4 teaspoon allspice
- 1 head celery
- 2 teaspoons salt
- 1 quart stock
- 1 teaspoon mixed herbs
- one onion
- 3 carrots
- 1 yellow turnip
- 1 parsley
- 4 red herring dried
- 1 tin tomatoes
- 4 tin tomatoes
- 1 carrot
- 3 small onions
- 3 cloves
- 12 home recipe book put butter
- butter the size of an egg
- salt
- pepper
- mace
- cloves
Directions
Wash half cupful tapioca, and soak all night in water ; boil gently in 1 quart white stock for one hour, stirring occasionally to prevent burning. Cut into small pieces two stalks celery, and slice finely one onion ; boil twenty minutes in pint of milk, with little mace for flavouring. Strain milk and add to tapioca ; season with salt and pepper ; stir in a, piece of butter the size of an egg, and serve very hot.
THICK PEA
1 quart dried split peas.
3 carrots.
1 gallon cold water.
1 yellow turnip.
2 lb. leg beef, with bone
1 parsley.
4 teaspoon allspice.
4 red herring dried.
i teaspoon black pepper.
Shank ham bone.
Worcester Sauce.
1 head celery.
J teaspoon brown sugar.
1 tin tomatoes.
2 teaspoons salt.
Boil all together for twelve hours ; stir occasionally ; cool, strain, and mash through colander, and skim and warm as needed. Will keep any time. Tomatoes to be added after straining. A.E.R.
4 tin tomatoes.
1 oz. flour.
1 oz. butter or dripping.
1 quart stock.
3 small onions.
1 teaspoon mixed herbs. Pepper and salt.
HOME RECIPE BOOK
Put butter or dripping into saucepan ; when hot, fry the onions. Then add flour slowly, and smoothly ; add the stock and stir till it boils ; then add salt, pepper, mace, cloves, carrot, and tomatoes. Cover and simmer for 1^ hours. Rub through wire sieve ; re-heat, and serve very hot.