Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Winter Savory | not in our table | 0 |
| Sweet Marjoram | not in our table | 0 |
| Marjoram | 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 ounce of the last recipe to four ounces of salt
- one ounce of this spiced salt to three pounds of meat
- two ounces of parsley
- two ounces of winter savory
- two ounces of sweet marjoram
- two ounces of lemon-thyme
- one ounce of lemon-peel
- one ounce of sweet basil
- an ounce of thyme
- an ounce of bay leaf
- an ounce of marjoram
- an ounce of rosemary
- an ounce of nutmeg
- an ounce of cloves
- an ounce of black pepper
- an ounce of cayenne pepper
- one fourth of an ounce of thyme
- one fourth of an ounce of bay leaf
- one eighth of an ounce of marjoram
- one eighth of an ounce of rosemary
- one fourth of an ounce of black pepper
- one eighth of an ounce of cayenne pepper
- four ounces of salt
- three pounds of meat
Directions
The writer has examined the recipes of Gouffee, the chief French cook of the Queen of England, set forth in the ex pensive Royal Cook-Book ; also those of Soyer and Professor Blot. She and her friends also have tested many of their recipes.
The following are most of the flavors used by them in cooking soups, stews, hashes, etc. Combination of these is recommended by those authors in these proportions :
One fourth of an ounce of thyme.
One fourth of an ounce of bay leaf.
One eighth of an ounce of marjoram.
One eighth of an ounce of rosemary.
Dry the above when fresh, mix in a mortar, and keep them corked tight in
glass bottle.
Also the following in these proportions :
34 THE HOUSEKEEPER AND HEALTHKEEPEE.
Half an ounce of nutmeg.
Half an ounce of cloves.
One fourth of an ounce of black pepper.
One eighth of an ounce of Cayenne pepper.
Pound, mix, and keep corked tight in glass. In using these with salt, put one ounce of the last recipe to four ounces of salt. In making force-meat and hashes, use at the rate of one ounce of this spiced salt to three pounds of meat.
Soup Powder. — Two ounces of parsley.
Two ounces of winter savory. ,
Two ounces of sweet marjoram.
Two ounces of lemon-thyme.
One ounce of lemon-peel.
One ounce of sweet basil.
Dry, pound, sift, and keep in a tight-corked bottle.
Let the housekeeper add these flavors so that they will not be strong r, but quite delicate, and then make a rule for the cooJc.
The peculiar excellence of French cooking is the combina tion of flavors, so that no one is predominant, and all are del icate in force and quantity.
SOUPS. 35