Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Soup | 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
- five pounds round of beef
- six quarts cold water in a large kettle
- one-half quarts of bouillon
- one tablespoonful of chopped onion
- one-half teaspoonful of peppercorns
- one pint of oysters
- five pounds of lean beef from the middle of the round
- two pounds of marrow-bone
- three quarts of cold water
- one teaspoonful of peppercorns
- one tablespoonful of salt
- a teaspoonful of celery- seed
- a piece of cheesecloth wrung out of cold water
- three soup bones
- three bay leaves
- one-half glass of sherry wine
- one bay leaf
- six cloves
- salt
- pepper
Directions
slowly, stirring gently all the time. A delicious soup, and very nice for invalids.
Bouillon for Twelve. — Five pounds round of beef, three soup bones; put on with six quarts cold water in a large kettle. Cut beef small and boil all day; strain and stand all night, when the fat should be skimmed off ; pepper and salt, three bay leaves, and just before serving one-half glass of sherry wine. — Carrolton (Mo.) Cook Book.
Celery Bouillon. — Use one pt. of chopped celery. Boil celery in one qt. water until it is reduced to one pt. Strain out celery, add to the water one qt. of sweet milk. Boil fifteen minutes. Season with butter, salt and pepper to taste. — Mrs. J. L. Nelson.
Tomato Bouillon with Oysters. — One can of tomatoes, one and one-half quarts of bouillon, one tablespoonful of chopped onion, one bay leaf, six cloves, one-fourth of a teaspoonful of celery- seed, one-half teaspoonful of peppercorns, one pint of oysters. Mix the ingredients except the oysters, bring to the boiling- point, and let simmer twenty minutes. Strain, cool, and clear. Add the parboiled oysters, and serve in bouillon cups, with small croutons.
Bouillon. — Five pounds of lean beef from the middle of the round, two pounds of marrow-bone, three quarts of cold water, one teaspoonful of peppercorns, one tablespoonful of salt, one- third of a cupful each of carrot, turnip, onion and celery, all cut in dice. Wipe the meat with a piece of cheesecloth wrung out of cold water, and cut in inch cubes. Put two-thirds of the meat cubes in a soup kettle, add cold-water, cover, and let soak thirty minutes. Brown the remaining meat cubes in a hot frying-pan with the marrow from the marrow-bone. Put the browned meat and the bone in the kettle. Heat to the boiling point, skim thoroughly, and cook at a temperature below the boiling point for five hours. Add the seasonings and vegetables, cook one hour, strain, cool, and remove the fat, then clear.