Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Meat | 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
- 1/2 cup each onion } cut in dice celery} salt 1 tablespoonful wipe beef
- 1 tablespoonful wipe beef
- 6 pounds cold water 3 quarts peppercorns 1/2 teaspoonful cloves 6 bay leaf 1/2 t
- 3 quarts peppercorns 1/2 teaspoonful cloves 6 bay leaf 1/2 thyme 3 sprigs marjor
- 1/2 teaspoonful cloves 6 bay leaf 1/2 thyme 3 sprigs marjoram 1 sprig parsley 2
- 6 bay leaf 1/2 thyme 3 sprigs marjoram 1 sprig parsley 2 sprigs carrot} turnip}
- 1/2 thyme 3 sprigs marjoram 1 sprig parsley 2 sprigs carrot} turnip} 1/2 cup eac
- 3 sprigs marjoram 1 sprig parsley 2 sprigs carrot} turnip} 1/2 cup each onion }
- 1 sprig parsley 2 sprigs carrot} turnip} 1/2 cup each onion } cut in dice celery
- 2 sprigs carrot} turnip} 1/2 cup each onion } cut in dice celery} salt 1 tablesp
- one third of the meat in fat cut from meat
- two thirds
- one half hours
- one egg to each quart of stock
Directions
Shin of beef 6 pounds Cold water 3 quarts Peppercorns 1/2 teaspoonful Cloves 6 Bay leaf 1/2 Thyme 3 sprigs Marjoram 1 sprig Parsley 2 sprigs Carrot} Turnip} 1/2 cup each Onion } cut in dice Celery} Salt 1 tablespoonful
Wipe beef and cut the lean meat in inch cubes. Brown one third of the meat in fat cut from meat or marrow from a marrow bone. Put remaining two thirds with bone and fat in soup kettle, add water and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to the boiling point. Cover and cook slowly six hours, keeping below the boiling point during cooking. Add the vegetables and seasonings, cook one and one half hours, strain and cool as quickly as possible. This is called soup stock.
_To clarify bouillon._——When stock is cold, remove fat which has hardened on top and put quantity to be cleared into a stew pan. Allow white and shell of one egg to each quart of stock. Put over fire and stir constantly until boiling point is reached. Boil two minutes. Set back on stove and let simmer twenty minutes. Remove scum and strain through double thickness of cheesecloth.