Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
| Soup | not in our table | 0 |
| Sauce | 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 pound of beef chopped small
- 3 quarts water
- a teaspoon of finely chopped onions
- a teaspoon of flour
- a pint of fresh milk
- 21 beef soup
- ten cents brisket
- one turnip
- one carrot
- one onion
- 3 dozen oysters into a marbleized sauce pan
- 2 dozen cloves
- 1 larg-e spoon of lard
- 6 whole alspice
- 2 hard boiled eg-g-s in the tureen
- parsley
- salt
- thyme
- pepper
- cloves
Directions
Insure your Dwelling-house or Furniture and Wearing apparel through the Pescud Agency. Ladies wishing information in regard to cost of Insurance can get it by calling in person or by addressing a Postal Card or Letter to the Agency. Insurance placed at lowest current rates for one, three or five years.
PETER F. PESCUD, No. 818 Gravier Street.
Soups. .21
Beef Soup.
Take a ten cents brisket or soup bone, put it into a pot of water and let boil during- breakfast. When it is time to start dinner, cut or chop up one turnip, one carrot, one onion, a few sprig's of parsley and chillots, and add to soup. Just before serving-, thicken it with tablespoon of flour mixed with water, season to taste with salt and
Miss Mary Wilkinson.
Oyster Soup.
Put the liquor which drains from 3 dozen oysters into a marbleized sauce pan. Let it heat and skim thoroug-hly, then add a teaspoon of finely chopped onions and parsley, a sprig- of thyme, also a heaping- tablespoon of butter, mixed with a teaspoon of flour, salt and pepper to taste, add ]/2 dozen cloves and spice. Put in oysters last, let ting- them boil two minutes. Have warm, a pint of fresh milk, which add just before dishing-.
Mrs. S. S. Keener.
Mock Turtle Soup.
1 larg-e spoon of lard, 1 of flour browned together, add 1 pound of beef chopped small, % can tomatoes, 6 whole alspice, salt and pepper to taste, add 3 quarts water and simmer until beef is tender. Chop 2 hard boiled eg-g-s in the tureen, pour soup on, squeeze in the juice of half a lemon, and slice in the other half. Mr§ q p Wqrk
4866 HagazineSt.,