Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | 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
- two quarts of water
- two ounces of oatmeal
- three pints of milk
- two ounces of butter
- a tablespoonful of sugar
- a small head of celery cut up into small pieces
- a pound of rice
- a teaspoonful of mixed savoury herbs to every quart
- four dozen chestnuts
- two onions
- 31 colour the stock
- pepper
- salt
- nutmeg
Directions
until the fruit is quite tender, then press the whole through a sieve. After straining, add a little port, if wine is allowed — but the soup will be very nice without this addition — half a tea- spoonful of the kernels, blanched and bruised, a tablespoonful of sugar, and a few whole cherries. Let the soup boil again until the cherries are tender, and pour all into a tureen over toasted sippets, sponge-cakes, or macaroons.
Chestnut Soup, or Puree of Chestnuts. — Take four dozen chestnuts and peel them. This will be a very long process if we attempt to take off the skins while they are raw ; but in order to save time and trouble^ place the chestnuts in a stew- pan with a couple of ounces of butter. Place them on a slack fire and occasionally give them a stir. Heat them gradually till the husks come off without any difficulty. Having re- moved all the husks, add sufficient stock or water to the chest- nuts, and let them boil gently till they are tender. Then pound them in a mortar and rub them through a wire sieve. Add a very little brown roux, if the soup is to be brown^ and a few drops of Parisian essence (burnt sugar), or a little white roux and a little cream if the soup is to be white. Add also a little pepper and salt, sufficient butter to make the puree taste soft, and a little powdered sugar. Fried and toasted bread should be served with the soup.
Cottage Soup. — Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned. Then put them in a saucepan, with about two quarts of water and a table- spoonful of mixed savoury herbs. Let this boil till the vege- tables are quite tender, and then thicken the soup with two ounces of oatmeal or prepared barley. This must be mixed with cold water and made quite smooth before it is added to the soup. Wash a quarter of a pound of rice, and boil this in the soup, and when the rice is quite tender the soup can be served. Some persons add a little sugar, and dried powdered mint can be handed round with the soup, like pea soup.
Clear Soup. — Make a very strong stock by cutting up onion, celery, carrot, and a little turnip, and boiling them in some water. They should boil for two or three hours. Add also a teaspoonful of mixed savoury herbs to every quart, and
colour the stock with a few drops of Parisian essence. Strain it off, and, if it is not bright, clear it with some white of egg in the ordinary way. Take only sufficient corn-flour to make the soup less thin or watery, but do not make it thick. A fcablespoonful of mushroom ketchup can be added to every quart. - .
Cocoanut Soup. — Break open a good-sized cocoanut and grate sufficient of the white part till it weighs half a pound. Boil this in some stock, and after it has boiled for about an hour strain it off. Only a small quantity of stock must be used, and the cocoanut should be pressed and squeezed, so as to extract all the goodness. Add a little pepper and salt, and about half- a grated nutmeg. Next boil separately three pints of milk, and add this to the strained soup. Thicken the soup with some ground rice, and serve. Of course, a little cream would be a great improvement. Serve with toasted or fried bread.
Endive Soup, or Pur6e. — -Take half a dozen endives that are white in the centre, and wash them very thoroughly in salt and water, as they are apt . to contain insects. Next throw them into boiling water, and let them boil for a quarter of an hour. Then take them out and throw them into cold water. Next take them out of the cold water and squeeze them in a cloth so as to extract all the moisture. Then cut off the root of each endive, chop up all the white leaves, and place them in a stew-pan with about two ounces of butter. Add half a grated nutmeg, a brimming teaspoonful of powdered white sugar, and a little pepper and salt. Stir them over the fire with a wooden spoon, and take care they don't burn or turn colour. Next add sufficient milk to moisten them, and let them simmer gently till they are tender ; then rub the whole through a wire sieve, add a little piece of butter, and serve with fried or toasted bread.
Fruit Soup. — Fruit soup can be made from rhubarb, vege- table marrow, cucumber, gourd, or pumpkin. They may be all mixed with a little cream, milk, or butter, and form a nice dish that is both healthful and delicate.
Green Pea Soup.— (A.S'eg Pea.)