Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup sago 1 pt
- 1/4 cup cream chopped parsley if desired wash sago
- 1/2 cup sago
- 1/3 cup tapioca to each 3 pts
- a sprig of parsley 1 1/4 -1 1/2 pt
- 1/4 small bay leaf 1 large stalk of celery
- 1 large stalk of celery
- 1 medium onion
- 1 small egg 1/4 cup cream chopped parsley if desired wash sago
- 3 pts
- salt
- parsley
- bay leaf
Directions
¼ cup sago 1 pt. water ¼ small bay leaf 1 large stalk of celery, crushed, or a few celery tops 1 medium onion, sliced a sprig of parsley 1¼-1½ pt. milk salt yolk of 1 small egg ¼ cup cream chopped parsley if desired
Wash sago and cook with bay leaf, celery, parsley and onion in the water until clear; add hot milk, rub through colander, add salt and keep hot. Just before serving, beat together the yolk of the egg and the cream, stir several spoonfuls of hot soup into the mixture, turn all into the soup, stir well, but do not boil, add chopped parsley, serve at once.
OUR FAMOUS SOUPS
This is the list of soups, made from left-overs, for which people most often ask our recipes.
They are from a small institution, with a family of from twenty-five to thirty members.
The cream is usually a little from the top of the can, but it gives the finishing touch.
The ingredients are usually heated together and put through the colander.
No. 1--Seashore chowder with fine trumese and nutmese, and onion and tomato stew.
No. 2--Nut and tomato bisque, with remains of above, put through colander.
No. 3--Asparagus on toast put through colander; milk, consommé, a trifle of tomato,--oyster flavor.
No. 4--Consommé, strainings from consommé, chick peas, trumese and gravy from trumese pie.
No. 5--Cream of asparagus soup, dry Lima beans and dried corn succotash, consommé, baked beans, green peas, milk and cream.
No. 6--Baked beans, Lima beans, cream of peas soup, milk.
No. 7--Strainings from consommé, put through colander, thin cream, tomato.
No 8--Left-overs from above, string beans, lentils, milk; thickened a little.
No. 9--Consommé of nut butter instead of stock, lentils, water, cream.
No. 10--Left-over from above, tomato, creamed onions.
No. 11--Consommé, spinach water, carrots, onions, garlic, tomato, chopped parsley.
No. 12--Left-over from above, baked beans, skimmed milk.
No. 13--Carrot water, onions, garlic, tomato, browned flour, beans, bay leaf. This tasted like beans with tomato sauce.
No. 14--Corn chowder, peas and tomato soup, pilau, milk and water.
No. 15--Baked beans, string beans, milk and cream.
No. 16--Cream of peas soup, lentil, spinach water, tomato, a little consommé.
FRUIT SOUPS
Served with nuts, nut wafers or popped corn, are very refreshing often, for luncheon or supper.
And when something must be served in the evening, those not too tart, may be served with cocoanut crisps, pastry in fancy shapes, cookies or sponge cakes and nuts.
Fruit soups are served hot, in cups, and cold or slightly frozen, in glasses.
Sea moss, sago or tapioca (⅓ to ½ cup sago and ¼ to ⅓ cup tapioca to each 3 pts. of soup) make the most suitable foundations for them.
Honey instead of cane sugar may be used to sweeten.
The white of egg beaten, sweetened a trifle and flavored delicately with rose, lemon or orange may be put on to each cup in roses with a pastry tube or dropped on by teaspoonfuls.
Whipped cream may be used with some.
Berries, pieces of orange or slices of banana are sometimes served in the soup.
Odds and ends of sauces can be utilized, and in the summer, all sorts of fresh fruits.
Thin slices of Brazil nuts, crisp toasted almonds, English walnuts, pecans or hickory nuts are suitable accompaniments.