Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Water | 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
- 5 pints of water
- a slice of middling chopped fine
- a pint of cream
- a tablespoon of butter
- a bunch of thyme
Directions
MRS. FRANCIS BROOKE, “ST. JULIAN,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take a fat chicken, 5 pints of water, a slice of middling chopped fine. The soup must be put over a slow fire to simmer instead of boiling the whole morning until about a half hour before dinner, then let it boil. For thickening use a pint of cream, a tablespoon of butter and 1 of flour and a bunch of thyme. The thickening must be put in before it boils and the thyme taken out.
NOTE.--This recipe came from one of the old and most typical Virginia homes, “St. Julian,” in Virginia. It was the recipe of my great-great-great aunt, Mrs. Francis Brooke, and is more than a century old.--Sue Mason Maury Halsey.