Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
| Hickory Nut | 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
- three quarts of cold water
- a piece of butter the size of a hickory nut
- one small tablespoonful of un- cooked rice
- one egg
- butter the size of a hickory nut
Directions
Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of un- cooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the quantity ; then remove from the fire. Into the tureen put the yolk of one egg, and stir into it a teacupful of cream, or in hot weather new milk. Add a piece of butter the size of a hickory nut ; on this strain the soup boiling hot, stirring all the time. Just at the last beat it well for a minute.