Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| Bean | not in our table | 0 |
| Water | 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
- one pint of beans to one gallon of water
- a pound of pork
- 47 taste
- two onions
- one gallon of water
- thyme
- pepper
- salt
- parsley
Directions
Take any quantity of black beans you wish ; soak them over night, then boil them until thoroughly done. Press them through a cullender, retaining the flour only; add thyme, a little butter, pepper, salt, parsley and sweet mar- joram. Let it boil well. A short time before serving add forcemeat balls, a sliced lemon, hard-boiled eggs and wine to
SOUPS. 47
taste. If you desire, add half a pound of pork, the same of beef, and one or two onions. The proportions are, one pint of beans to one gallon of water.