Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Summer Savory | 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
- 1 tablespoonful corn starch
- 1 tablespoonful of butter
- 8 quarts of water till the meat separates from the bones
- 2 tablespoons of allspice
- 2 teaspoons of black pepper
- 3 tablespoons of flour quite smooth
- a spoonful of flour
- a handful of summer savory
- a pint of port wine
- two qts
- 2 onions
- 3 qts
- 2 large onions
- pepper
- salt
- cloves
Directions
_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._
One qt. of beans boiled until tender; add 1 qt. of tomatoes, boil two hours and strain. Add 1 tablespoonful corn starch, pepper, salt, 1 tablespoonful of butter and a few cloves. Just before serving add brandy and sherry to taste and a few slices of lemon.
GENERAL BURNSIDE’S CLAM SOUP.
_Contributed by Miss Annie Hammond, Providence, R. I._
Two qts. clams, 2 onions, 3 qts. water. Boil 2 hours and then strain. Scald 1 qt. milk thickened with a spoonful of flour, seasoned to taste. Chop the clams fine and remove the black out of the stomachs.
CALF’S HEAD SOUP.
GRANDMOTHER LARNED’S RECEIPT--AN OLD RHODE ISLAND RECEIPT.
_Contributed by Mrs. Frank A. Brastow, Haverford, Pa._
Boil the head and put in 8 quarts of water till the meat separates from the bones. Tie up in a bag a handful of summer savory, ½ the quantity of sage, 2 tablespoons of allspice, 1 of cloves, 2 large onions and a little mace, and boil in soup. Strain out the bones and let it stand over night. Skim off all the fat, cut the meat in small pieces, put in 2 teaspoons of black pepper. A little cayenne a little while before it is done. Rub ¼ lb. of butter with 3 tablespoons of flour quite smooth and let it boil 2 minutes. Add a pint of port wine and give it another boil.