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Suggest a better descriptionTrim off neck fat and chop into cutlets. Bring meat to boil with 10 cups of water in a large saucepan. Skim off any scum, season to taste. If using split peas, add now and simmer gently for 1 hour. Add fresh peas (if being used), carrot, onion, leek, turnip, and barley. Cover and simmer for 20 minutes, then add cabbage and check seasoning. Add parsley 3 minutes before serving. Serve each diner a cutlet with the hot broth. NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 8 servings | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.3mg | 1 % | |
Potassium 26.3mg | 1 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 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: 19
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