Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
| Veal | 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
- 2 tablespoons of gumbo filee
- one gallon cold water
- 1/2 teaspoonful of mace
- 1 tablespoonful of chopped parsley
- 1/2 pint wine
- one gallon of cold water
- one large heaping spoonful of lard
- one small cup of flour
- one chicken cut up as
- 10 people
- 1 calf's head
- 1 knuckle of veal
- 1 1/2 lbs
- 1 even teaspoonful of cloves
- 1 large potato
- 1 onion
- two hard boiled eggs
- 4 doz
- two hard-boiled eggs
- salt
- pepper
- cloves
- allspice
- mace
- parsley
Directions
MRS. LAWTON, NEW ORLEANS, LA.
One large heaping spoonful of lard. When boiling, stir in one small cup of flour and let it brown well, stirring all the time to keep from burning. Then add a large onion, sliced. Let that brown. Have one chicken cut up as for stew and fry in lard and onion mixture, then add as much water as you would for a tureen of soup. This must cook for five hours. One hour before serving put in 100 oysters with their liquor, and just before serving stir in 2 tablespoons of gumbo filee (a powder made from sassafras). As this lumps easily, stir a small quantity at a time in a cup of the liquid. The soup must boil up once after the filee is put in, and then add salt and pepper to taste. This quantity serves 10 people.
“MAMMY LACKEY’S” MOCK TURTLE SOUP.
MRS. CATHERINE LEAF SMITH, READING, PA. (1800).
_Contributed by Miss Katherine Smith, Philadelphia, Pa._
One gallon cold water, 1 calf’s head, 1 knuckle of veal, 1½ lbs. veal cutlet, 1 even teaspoonful of cloves and allspice mixed, ½ teaspoonful of mace, 1 large potato, 1 onion, dash of sweet marjoram, 1 tablespoonful of chopped parsley, two hard boiled eggs, ½ pint wine, enough good plain pie crust dough to make 3 or 4 doz. balls the size of a marble, salt, pepper, flour, butter and lard. Cut potato into dice, cut onion into very small pieces, tie spice into cloth. Wash head in cold water to remove blood. Take out the brain, remove from it all the veins, and put it into cold water until used. Boil the head in one gallon of cold water, and if the kettle is large enough the knuckle of veal may be boiled at the same time. If not, it can be cooked when the head is taken out. As the water boils off, enough must be added to keep the same quantity, otherwise there will not be enough. When the head falls apart take it out of the kettle, and set aside to cool. If the knuckle of veal had been boiled with the head, the soup may now be strained through a fine sieve. Add potato, onion, spice, dough balls, pepper and salt to taste, and allow it to cook slowly. As soon as the head is cool enough skin the tongue and cheeks, remove all bone, skin, veins, etc. Cut tongue and meat into dice. The meat on the knuckle is not used. Chop veal cutlet in meat chopper, season with salt, pepper and a little sweet marjoram; roll into balls twice as large as the others, and fry brown in lard and butter. Keep these hot. Mash yolks of two hard-boiled eggs with very little flour, and make into balls. When the dough balls rise to the top of soup they have cooked enough. Take out spice. Add meat, brains cut into pieces, parsley, and a few cloves if the soup does not taste of the spices. Thicken with butter and flour to make a rich soup. Just before serving add force meat balls, egg balls and wine. Do not skim off the surface.