White Broth

Ingredients

• one ounce finely shredded salt pork
• four ounces of flour
• three quarts of water
• one pint sauterne
• one spoonful arrow root
• one-half pints of water in which is boiled a piece of lemon rind
• two tablespoonfuls of flour
• half cup sugar
• half pint of cream
• a piece of lemon rind
• a stick of cinnamon
• a tablespoon of chopped almonds
• a pint of white wine
• one carrot
• one onion
• twelve pepper-corns
• four cloves
• one glass white wine
• four eggs into tureen
• two eggs beaten stiff
• three eggs
• salt
• thyme
• parsley
• pepper
• cloves

Directions

1. One ounce finely shredded salt pork, same of suet; add one carrot, one onion, a bouquet of herbs, thyme, parsley and shallot, twelve pepper-corns, four cloves ; brown these well four minutes ; add four ounces of flour, one glass white wine and a good sized knuckle of veal ; three quarts of water. Simmer three hours, strain, and it is ready for use.

2. Mrs. J. G. Mossin. WINK SOUP.

3. One pint sauterne, one of water; when it boils, thicken with one spoonful arrow root; put a piece of lemon rind, and a stick of cinnamon (which you remove), a tablespoon of chopped almonds, and the yolks of four eggs into tureen ; pour the boiling liquor, stirring all the time. Use the whites of two eggs beaten stiff, put in the soup in little balls to garnish.

4. Mrs. J. G. Mossin. WINE SOUP (POR SIX OR EIGHT) .

5. One and one-half pints of water in which is boiled a piece of lemon rind, a few cloves, cinnamon and nutmeg about five minutes. Then add a pint of white wine. Two tablespoonfuls of flour and of butter blended, and add gradually a little of the boiled soup. The yolks of three eggs and one whole tgg well beaten added to this and beaten gradually into the remain- ing soup, whipping constantly for five minutes to make light. Season with a little salt, half cup sugar, at last adding half pint of cream.

6. Mrs. Mary J. Schallert.

Nutrition, whole recipe (rough)

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pork	100g cooked	242
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Carrot	1 medium (61g)	25
Lemon	juice of 1 lemon (48ml)	12
Almond	1 almond (1.2g)	7
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Black Pepper	1 tsp ground (2.3g)	6
Thyme	1 tsp dried (1.4g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.