Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 4 ounces lean salt pork
- 1 tablespoon butter
- 1 quart white broth
- 3 pints water
- 2 ounces vermicelli in 1 pint boihng broth
- 1 pint boihng broth
- 2 tablespoons butter in a saucepan
- 3 tablespoons flour
- 1 quart fresh
- 2 quarts white broth
- 1 quart broth
- 2 quarts water
- 1 pint tomato sauce
- a bunch of herbs tied together
- 2 leeks
- 1 onion
- 2 bay leaves
- 6 peeled raw potatoes
- 1 light teaspoon salt
- 1 branch parsley
- 1 talilespoon each salt
- 2 potatoes previ- ously diced
- 8 medium sound turnips
- 2 sliced raw potatoes
- 2 sliced onions
- salt
- pepper
- parsley
Directions
Chop 4 ounces lean salt pork, 2 leeks and 1 onion, and put in a saucepan with 1 tablespoon butter, and 2 bay leaves. Cook 10 minutes, stirring. Slice fine 6 peeled raw potatoes, and add to the pan with 1 quart white broth, 3 pints water, 1 light teaspoon salt, and ^ teaspoon pepper. Cover and let boil slowly 1 hour, and press through a sieve into another saucepan. Drop 2 ounces vermicelli in 1 pint boiHng broth, and boil 10 minutes ; add it to the soup. Mix well, boil 10 minutes longer and serve.
PURfiE OF TOMATOES.
Melt 2 tablespoons butter in a saucepan. Slice fine i each carrot, onion, branch of celery, and green pepper; J ounce raw lean ham, and 1 branch parsley; add all these to the saucepan and stir' for 10 minutes until nicely browned. Stir in 3 tablespoons flour,
1 quart fresh or canned tomatoes, and 2 quarts white broth or water. Season with 1 talilespoon each salt and sugar, and J tea- spoon pepper. Simmer 1 hour, and strain. Add 2 potatoes previ- ously diced and cooked in salted water for 20 minutes. Serve immediately.
PURfiE OF TURNIPS AND TOMATOES.
Peel 8 medium sound turnips, slice thin and cook slowly in a saucepan with 1 tablespoon butter for 15 minutes. Add 2 sliced raw potatoes, and 2 sliced onions. Put in a bunch of herbs tied together. Season with salt and pepper, add 1 quart broth and
2 quarts water, mix well and boil slowly 1^ hours. Stir occa- sionally. Strain, return to the fire, let it come to a boil, add 1 pint tomato sauce, boil for 10 minutes, and serve. (If raw or canned tomatoes are used in place of the sauce, put them into the soup earlier.)