Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sweet Marjoram | 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
- 3 gallons of water
- 1 teaspoon of salt
- 1/2 pint of sherry
- a bunch of parsley
- a tablespoon of vinegar
- four lbs
- three different kinds of tripe
- 6 qts
- 2 small potatoes cut in pieces
- 1 doz
- 1 heaping tablespoonful each of sweet marjoram
- 3 quarts
- 1 large teaspoon of allspice
- 6 eggs
- salt
Directions
MRS. RACHEL WALKER CRESSON (1779) PHILADELPHIA, PA.
_Contributed by Miss Anne H. Cresson, Germantown, Pa._
Four lbs. of the three different kinds of tripe. Soak in salt water an hour or two. Put on with 6 qts. of water, with salt and half of a little red pepper. Boil until thoroughly tender. It will take nearly all day. Leave in the water over night, out of the pot. Cut the tripe in small pieces; flour it well and put it back in the liquor which has been reheated. Add 2 small potatoes cut in pieces; 1 doz. cloves, 1 doz. allspice, 1 heaping tablespoonful each of sweet marjoram, summer savory and sweet basil. Boil 2 hours. About half an hour before serving add dumplings made by mixing flour, shortening, salt and water; make not too stiff and of the size of marbles. Thicken the soup with butter and flour rubbed together. The soup should be about as thick as rich cream when done.
MOCK TURTLE SOUP (ORIGINAL).
GEN. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take the head and haslets of a calf (dead). Take out the brains, put them into 3 gallons of water, and boil down to 3 quarts. Put into the water, after boiling it down, a bunch of parsley, thyme and an onion chopped fine, 1 large teaspoon of allspice, 1 of cloves, 1 of mace and 1 of nutmeg, black and red pepper, 1 teaspoon of salt. When the head and haslets are sufficiently boiled, take them out and mince the meat, and return it to the pot with ½ pint of sherry and a teacup of walnut and tomato catsup. Make a thickening of brown flour with a tablespoon of vinegar and 1 of butter. Garnish tureen with fritters made of the brains and 6 eggs, chopped parsley and pepper.