Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- 6 lbs
- two liquors in one large pot
- 6 large white potatoes
- 4 onions
- salt
- pepper
- thyme
Directions
_From a Daughter of the Old Higgenbottom Family._
Knuckle of veal, 6 lbs. of best mixed tripe. Boil them well covered with water in separate large pots, three hours at least. When cold skim all grease off, and put the two liquors in one large pot. Cut the tripe up in pieces the size of a large dice, also some of the veal. Take 6 large white potatoes and 4 onions. Make a dough rolled out as for shortening, and make little balls of it in the hand the size of a large pea. When the soup is boiling drop them in, a couple at a time. Thicken the soup a little with flour paste. Season to taste with salt, pepper and pot-herbs, half a box of sweet marjoram, half a box of thyme. The soup when all cooked, should be very full of the above things.