Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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
- three quarts of beef stock
- 3 quarts of fresh raw tomatoes
- 5 tablespoons of flour
- 1 carrot
- 1 turnip
- 1 beet
- 2 small onions cut fine
- 1 dessertspoonful of sugar
- salt
- pepper
Directions
_Contributed by Miss Josephine B. Meeks, Philadelphia, Pa._
Three quarts of beef stock, 1 carrot, 1 turnip, 1 beet, 2 small onions cut fine. Add to this 1 can tomatoes, or 3 quarts of fresh raw tomatoes. Boil all together 1 hour, then strain it. Put 5 oz. of butter in a pan, heat it until light brown, remove it from the fire and stir into it 5 tablespoons of flour, mix well and add it to the soup. Season with salt and pepper and add 1 dessertspoonful of sugar. Put soup on fire and stir it until it boils 5 minutes, skimming all the while.
MODE OF MAKING SARAH DAVIS’ WHITE DAHL SOUP.