Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mutton | 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
- five pints of good mutton broth
- a small teaspoonful of powdered ginger
- 5 pints
- 1 teaspoonful
- 1/2 teaspoonful
- ginger
- pepper
Directions
(_Soupe à la Bourguignon._)
Clear the fat from five pints of good mutton broth, _bouillon_, or shin of beef stock, and strain it through a fine sieve; add to it when it boils, a pound and a half of good cooking apples, and stew them down in it very softly to a smooth pulp; press the whole through a strainer, add a small teaspoonful of powdered ginger and plenty of pepper, simmer the soup for a couple of minutes, skim, and serve it very hot, accompanied by a dish of rice, boiled as for curries.
Broth, 5 pints; apples, 1-1/2 lb.: 25 to 40 minutes. Ginger, 1 teaspoonful; pepper, 1/2 teaspoonful: 2 minutes.