Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| 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 cup seeded raisins
- 1 1/2 cup strained tomato
- one ounce to 3/4 -1 qt
- 1 1/2 cup
- 4 tablespns
- 2 teaspns
- half inch slices
- 4 together
- salt
Directions
1 cup seeded raisins; stew till tender. Drain and add to the liquid, water to make 1½ cup, 1½ cup strained tomato, salt, 4 tablespns. cream with 2 teaspns. sugar.
SOUP GARNISHES AND ACCOMPANIMENTS
Of all the accompaniments to soups, croutons (crusts of bread) are perhaps the most desirable as well as most practical. To make them, cut slices of bread, not too fresh, into any desired shapes, dry, slowly at first, in a warm oven, then gradually increase the heat until they are of a delicate cream color, for such soups as bean, Swiss lentil or bouillon; but for cream soups, dry to crispness without browning.
A favorite shape is made by cutting rather thin loaves of bread into half inch slices, laying 3 or 4 together and cutting them diagonally across the narrow way of the slice. This gives dainty strips, convenient and attractive. The most common way is to cut slices straight across each way, leaving the bread in dice.
Miscellaneous
Croutons, however, are not suitable for very delicate flavored soups, such as cream of corn or cream of rice. For these, there is nothing equal to dainty cream or nut-shortened sticks, or little soup crackers.
Cook some of the small Italian pastes (you can be sure that they are Italian only by buying them of the Italian dealer himself), vermicelli, soprafini, ditalini, acini di pepe, or others, in boiling salted water until tender (from 10 to 15 m.), drain and add to suitable soups in the proportion of one ounce to ¾-1 qt. of soup.
Add a few kernels of popped corn to each plateful of corn soup.
Roll lettuce leaves in tight rolls and cut off in slender rings; pick up with the fingers and drop into hot soup; or cut lettuce with vegetable cutter, round or in any not too fine shapes and scatter into plates of soup as served.
Cut left-overs of pie crust into fancy shapes. Bake and drop into each plate of soup in serving. They must not stand in the soup long or they will dissolve.