Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Mutton | not in our table | 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
- one pound
- quarter pounds of scrag of mutton
- one quart of water
- a small cupful of pearl barley
- a teaspoonful of butter
- four persons one pound
- one large onion cut into slices
- ten cents
- eight cents a pound--about two cents' worth is sufficient
- two cents' worth is sufficient
- one cent
- eight chops would weigh the pound
- quarter required
- two turnips are sufficient
- two dessertspoonfuls of tapioca
- quarter spoonfuls
- parsley
Directions
POTATO BALLS, SCOTCH BROTH, TURNIPS WITH WHITE SAUCE, TAPIOCA AND APPLES
This is an excellent winter dinner.
_Scotch Broth._--Buy for four persons one pound or one and a quarter pounds of scrag of mutton; chop it into pieces, and put it into an iron pot with one quart of water, one large onion cut into slices, and a small cupful of pearl barley. Let it simmer for two hours, adding a little water if it becomes too thick. Serve boiling hot with the mutton in it.
This is very inexpensive. The scrag of mutton costs from eight to ten cents; the barley is eight cents a pound--about two cents' worth is sufficient; the onion may be reckoned as one cent. It can be made a little more costly by buying what is called the best end of the neck. Six or eight chops would weigh the pound and a quarter required, and would cost perhaps twelve to fourteen cents. The chops look somewhat better than the chopped-up scrag, but the nourishing quality is as good in the latter.
_Potato Balls._--Choose large potatoes, and with a scoop cut out small balls; boil these and serve them sprinkled with chopped parsley.
_Turnips._--Cut into small dice, boil until tender, throw away the water, and serve with a white sauce made of milk, flour, and a teaspoonful of butter. Two turnips are sufficient for a dish.
_Tapioca and Apples._--Apples are cheap early in the winter. Three or four at a cent apiece should be pared and cored, and placed in a low baking-dish with two dessertspoonfuls of tapioca, and enough water to cover the whole. Bake in a slow oven. By soaking the tapioca over night a less quantity will do, say, one and a quarter spoonfuls.
N. B.--Both sago and tapioca are very economical because, when soaked over night, they swell greatly, and they can both be cooked with water, instead of milk, with good results.