Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 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
- a small piece of red pepper
- cinnamon
- cloves
- allspice
- salt
- pepper
Directions
Boil a soup-bone, or the remains of a roast, with an onion cut small, for several hours. Let it stand till cold, and take off the grease. When you wish to use it, put the soup on the fire, with the addition of spices to taste, cinnamon, cloves, and allspice, a little salt, a small piece of red pepper, and some tomato catsup. Stir in browned flour, previously mixed smooth with cold water, to give the proper consistency, and let it boil a few minutes. Have small pieces of the meat in the tureen, and pour on the soup.