Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 1 tablespoonful of catsup
- 1 tablespoonful of wor- 2 tablespoonfuls of but- cestershire sauce
- 2 tablespoonfuls of but- cestershire sauce
- two tablespoonfuls of butter into a sauce- pan
- a tablespoonful of catsup
- 1 calf's head
- 1 carrot
- 1 onion
- 1 bay leaf
- 1 turnip
- 10 cloves
- 1 leek
- 1 glass of sherry wine
- 4 even tablespoonfuls of flour
- four even tablespoonfuls of flour
- 28 soups
- two hard-boiled eggs
- salt
- pepper
Directions
1 calf's head; 1 carrot;
yi bunch of parsley; 1 onion;
1 bay leaf ; 1 turnip ;
10 cloves; 1 leek;
1 tablespoonful of catsup; 1 glass of sherry wine;
1 tablespoonful of Wor- 2 tablespoonfuls of but- cestershire sauce; ter;
4 even tablespoonfuls of flour.
Unjoint the jaw of the head and remove the brains. Wash all well in several cold waters. Put all the meat into the soup kettle and cover well with water (plenty of water) ; set over a very moderate fire; skim repeatedly and let boil slowly about two hours. Take out all meat and put bones back in soup kettle. Add the vegetables, cut in small pieces, salt and pepper to taste. Let simmer two hours longer, strain and set away over night. In the morning remove all grease, and cut the meat, in- cluding the tongue, into nice pieces and return to the soup. Put two tablespoonfuls of butter into a sauce- pan, stir until it browns; add four even tablespoonfuls of flour, and mix until very smooth. Add to the soup and boil five minutes, stirring all the time. Take
from the fire, season with a tablespoonful of catsup, one of Worcestershire sauce, and the glass of sherry. In serving add a very thin slice of lemon to each soup plate and grate the yolks of two hard-boiled eggs and chop the whites. Put a spoonful into each plate.
This is a very delicious soup.