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INGREDIENTS

2 Bay Leaves
3 md Turnips
1/2 Teacupful Dried Corn
A Sprig Of Parsley
1 Stalk Asparagus
1/2 Teacup Barley
1 Potato
1 Veal Bone
1 Green Pepper
1 Orange; juiced and strained
1 pt Tomatoes
1 Stalk Celery
6 Cloves; or more to taste
1 sm Piece Mace; About An Inch
1 Beef Bone
3 md Size Apples--2 If Small.
1 Lamb Or Mutton Bone
1 Chicken
3 sm Onions; (Walnut-Size)

Servings

INSTRUCTIONS

Place bones & chicken in large pot and cover with cold water and let simmer all day. Then strain, and when cold, skim the grease. Yields 3 quarts of solid stock. Place remaining ingredients (except orange juice) in pot in clear water and boil. Strain. There should be a pint of this vegetable stock after it is strained. Allow a small teacup of beef stock to every person and add the vegetable stock to it. Let it come to a boil and skim. Add salt and red pepper (should rather peppery), and when ready to serve, add the strained juice of one orante to this quantity. Sweeten the orange juice until it is palatable. The soup may require a touch of sugar as some of the vegetables are acidic. This is only a outline; ingredients may be varied according to taste. Serves 6 Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974 Typed for you by billspa@icancect.net NOTES : 1 teacup= 6 oz. Recipe by: Mrs. Brooks F. McCabe Posted to MC-Recipe Digest by "Bill Spalding" on May 3, 1998

NOTES

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Bouillion

2  Bay Leaves 
3 md Turnips 
1/2  Teacupful Dried Corn 
  A Sprig Of Parsley 
1  Stalk Asparagus 
1/2  Teacup Barley 
1  Potato 
1  Veal Bone 
1  Green Pepper 
1  Orange; juiced and strained 
1 pt Tomatoes 
1  Stalk Celery 
6  Cloves; or more to taste 
1 sm Piece Mace; About An Inch 
1  Beef Bone 
3 md Size Apples--2 If Small. 
1  Lamb Or Mutton Bone 
1  Chicken 
3 sm Onions; (Walnut-Size)

Place bones & chicken in large pot and cover with cold water and let simmer  all day. Then strain, and when cold, skim the grease. Yields 3 quarts of  solid stock.    Place remaining ingredients (except orange juice) in pot in clear water and  boil. Strain. There should be a pint of this vegetable stock after it is  strained.    Allow a small teacup of beef stock to every person and add the vegetable  stock to it. Let it come to a boil and skim. Add salt and red pepper  (should rather peppery), and when ready to serve, add the strained juice of  one orante to this quantity. Sweeten the orange juice until it is  palatable. The soup may require a touch of sugar as some of the vegetables  are acidic.    This is only a outline; ingredients may be varied according to taste.    Serves 6    Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974    Typed for you by billspa@icancect.net    NOTES : 1 teacup= 6 oz.    Recipe by: Mrs. Brooks F. McCabe    Posted to MC-Recipe Digest by "Bill Spalding" <billspa@icanect.net> on May  3, 1998

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Nutrition

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Serving Size: 1 Serving (338g)
Recipe Makes: 6 Servings

Calories: 394
Calories from Fat: 211 (54%)

Amt Per Serving		% DV

	Total Fat 23.5g	31 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 5.1g
Cholesterol 115mg		35 %
Sodium 159.5mg		6 %
Potassium 756.4mg		20 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 11.1g
Protein 30.6g		44 %
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.

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Calories per serving: 394

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