Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turnip | 1 medium (122g) | 34 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- four pounds of a shank of beef in three quarts of water
- three quarts of water
- one quart of peas
- one pint of stock
- two tablespoonfuls of butter
- 3 pints milk
- 2 quarts tomatoes
- 2 quarts milk
- 2 ounces flour
- 2 ounces butter
- 1 teaspoonful soda
- 1 teaspoonful pepper
- 4 teaspoonfuls salt
- one quart can of tomatoes
- a cup of barley
- a cup of milk
- a cup of whipped cream in the tureen before pouring in the soup
- a tablespoonful of sugar to each quart
- a pint of water boiled to- gether
- a teaspoonful of sugar
- a piece of butter the size of a walnut
- a pint of water ten medium sized
- a small teaspoonful of salt
- a small piece of stick cinnamon
- a teaspoonful of soda
- two thirds of a cup of barley
- one small turnip chopped fine
- three carrots grated
- ten medium sized
- four whole cloves
- butter the size of an egg
- butter the size of a walnut
- salt
- pepper
- cloves
- cinnamon
Directions
Mrs* M. F. Burnham's Vegetable Soup.
Simmer four pounds of a shank of beef in three quarts of water for four hours. Remove the meat, add two thirds of a cup of barley. Cook one hour, then add one small turnip chopped fine. Boil fifteen minutes, add one-fourth of a small cabbage sliced fine, and two or three carrots grated. Then boil thirty minutes and strain. Salt and pepper to taste.
MRS. T. J. DEAVITT.
Green Pea Soup»
Cover one quart of peas with hot water, add an onion and boil until they will mash easily. Mash and add one pint of stock or water. Cook two tablespoonfuls of butter and one of flour until smooth but not brown. Add the peas, then a cup of milk, season and let it boil up once. Strain and serve. Put a cup of whipped cream in the tureen before pouring in the soup.
MRS. HIRAM CARLETON.
Tomato Soup.
I can tomatoes.
i large tablespoonful flour.
Pepper and salt to taste.
3 pints milk.
Butter the size of an egg. I small teaspoonful soda.
Stew the tomatoes. Heat the milk to boiling. Smooth the flour with a little cold milk, add to it the butter, salt and pepper, and stir into the boiling milk. Cook ten minutes. Add the soda to the tomatoes, stir into the milk mixture, strain and serve. An onion can be added if wished.
: . MRS. HIRAM CARLETON.
Tomato Soup.
2 quarts tomatoes (canned or 2 quarts milk.
fresh.) 2 ounces flour.
2 ounces butter. 1 teaspoonful soda.
1 teaspoonful pepper. . A pinch nutmeg or cinnamon. 4 teaspoonfuls salt.
If fresh tomatoes are used, peel and cook thoroughly, then strain. Heat the milk to scalding point in double boiler. Add the salt and pepper to the tomato, mix the butter and flour together, making it of the consis- tency of cream, with a little of the hot tomato, stir in the soda dissolved in a little of the soup. Let it boil a few minutes, then pour in the boiling milk, and serve with squares of dry bread fried in boiling lard, dried on a towel, and thrown in as the soup goes to the table. If canned tomatoes are used, add a tablespoonful of sugar to each quart. Excellent.
MISS M. D. WHITE.
Tomato Soup.
A can of tomatoes and a pint of water boiled to- gether for twenty minutes. Season with salt, pepper and a teaspoonful of sugar. Thicken with a table- spoonful of flour, and add a piece of butter the size of a walnut.
MRS. T. J. DEAVITT.
Tomato Soup.
Add to a pint of water ten medium sized, or one quart can of tomatoes, a heaping teaspoonful of sugar, a small teaspoonful of salt, three or four whole cloves, and a small piece of stick cinnamon. Boil twenty minutes. Add a teaspoonful of soda, boil one minute and strain.