Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 quart of brown stock
- one-half teaspoonful salt
- one pint mixed vegetables
- one-half saltspoonful pepper
Directions
One quart of brown stock, one-half teaspoonful salt, one pint mixed vegetables, one-half saltspoonful pepper. Cut the celery and turnip into dice, carrot into match-shaped pieces. Use only the very smallest onions, which should be cut in halves, so that the layers will separate in cups. Cabbage should be coarsely chopped. Cook the vegetables in boiling salted water till tender, but not broken. Drain them and add to the soup a few minutes before serving. Macaroni, vermicelli, rice, tapioca, sago and barley should all be cooked till tender in boil- ing salted water before adding to the soup, and then allowed to bimmer a few minutes to season through.