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Suggest a better descriptionIn an 8-quart pot, brown the meat well on all sides. Add the water, peppercorns, garlic and dried parsley. Bring to a full boil, reduce the heat and simmer for 1 hour. Add the turnip carrots, parsnips and celery and continue cooking for an additional 1 1/2 hours. Cool completely and strain. Salt to taste. Remove the meat from the bones and reserve for another use. Refrigerate the stock for several hour then remove the congealed fat from the surface. Makes 3 1/2 Quarts Each 1 Cup Serving Contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 39 5 G 1 G 0 1 G 0 1 Mg 0 From The Cookbook For The 90s by Helen V. Fisher File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 16 | ||
Calories from Fat: 2 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 87.1mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 2.3g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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