Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mutton | 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
- 2 tablespoons barley
- two quarts cheap stock
- 2 pints of green peas
- 24 quarts of water
- 1 cup of chopped parsley
- two quarts of water in which mutton has been boiled the day before
- 1 old fowl
- 8 leeks
- 2 quai'ts cold water
- 5 farmer's wife soup
- one sliced carrot
- one turnip
- one potato
- one parsnip
- two onions
- 2 lbs
- 6 young turnips
- 6 young carrots
- 2 onions
- 1 lettuce
- 1 cauliflower
- 3 lbs
- salt
- pepper
- parsley
Directions
1 old fowl.
6 or 8 leeks.
2 quai’ts cold water. 2 tablespoons barley.
Chopped parsley. White pepper. Salt.
Prepare the fowl as for boiling ; put it in a saucepan with the cold water, or as much as will cover it ; add dessertspoon of salt, and bring it to the boil. Simmer slowly for 2 hours. Cut the roots and part of the green stalks off the leeks ; wash in cold water ; then cut them in thin slices with a sharp knife, and wash again ; drain in a colander, and add to the soup with the barley, which should have been well washed. Simmer all for two hours longer, or till the chicken is tender. The fowl may be cut up and served in the soup, or may be served as a separate course. This soup may be made the day after from stock in which fowl had been boiled, and from boilings of turkey.
HOME RECIPE BOOK
FARMER’S WIFE SOUP (Puree de Vegetaux a la
Fermiere).
Fry one sliced carrot, one turnip, one potato, one parsnip, two onions, stick of celery, bunch of savoury herbs, with pepper and salt, in good beef dripping for ten minutes ; add two quarts cheap stock. Boil, skim, and simmer for 3| hours. Pulp vegetables ; strain into soup tureen ; hand brown bread sippets. This soup makes an excellent maigre ; oil used instead of dripping ; and water instead of stock added. A puree should be rather thick— cousomme — that clear soup thin as water, of a golden colour. Brown soups may be a little thicker ; a good puree should never be thicker than good cream. When using sugar to brighten, be careful that it does not sweeten too much. Mrs. Low.
HOTCH POTCH, or SCOTCH BROTH.
2 lbs. neck of mutton. 6 young turnips.
6 young carrots.
2 pints of green peas.
24 quarts of water.
1 lettuce.
1 cauliflower.
1 cup of chopped parsley. Salt and pepper to taste.
Put rather more than half of meat in pot, when water is hot. Add salt, and when water boils skim carefully. Boil 1 hour, then add remainder of meat cut in small chops ; also turnips and carrots cut in dice ; also onions cut small, and half the peas. Boil i hour longer. Chop up lettuce, divide cauliflower in sprigs, chop parsley, and add to soup with rest of peas. Boil another \ hour. Season. Dish up mutton on a dish with chops round, and serve Hotch Potch in tureen. Two quarts of water in which mutton has been boiled the day before (skimmed) will do nicely for this soup instead of the 3 lbs. neck of mutton and water given above.