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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 1/2 gallons of water
- 1 head of celery
- 1 bunch of pot-herbs
- 1 tablespoonful of salt
- 4 lbs
- 2 qts
- 4 large carrots
- 2 turnips
- 4 onions
Directions
_Contributed by Sarah Biddle Cabeen._
Boil 4 lbs. of beef in 1½ gallons of water for 6 hours. Let the liquor run through a colander, and strain it, through muslin to clear it. Boil in 2 qts. of water for the same time, 4 large carrots, 2 turnips, 1 head of celery, 4 onions, 1 bunch of pot-herbs. When it begins to boil 1 tablespoonful of salt, and pepper to your taste. Then add the vegetables to the soup. The carrots are cut in long thin pieces. The pot-herbs and celery tops are tied together and removed from the soup before serving up. The rest of the vegetables are prepared in the usual manner.