Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- 16 soups
- three quarters of an inch in thickness
- salt
- pepper
Directions
Take the liquor in which beef or veal, or any scraps of fresh meat, good bones, or fowls, have been boiled. Remove all the
16 SOUPS.
fat and strain the liquor into the stew pan ; boil briskly, putting in salt to taste and plenty of pepper. Leave the stew-pan un- covered, and watch closely to prevent burning. Drop a little upon a cold plate and when of a consistency to make thick jelly, pour it on platters, having it not over three quarters of an inch in thickness. When cold, cut in pieces about three inches square and set them in the sun to dry, turning them frequently. When perfectly dry, put them in an earthen vessel with white paper between each layer. If the. directions are strictly fol- lowed these cakes will keep good a long time.