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Spareribs and Watercress Soup Recipe
|Spareribs||8 Ounce (250 Gram)|
|Watercress||1⁄2 Bunch (50 gm)|
|Monosodium glutamate||To Taste|
|Water||1 1⁄2 Pint (900 Milliliter)|
Serving size: Complete recipe
Calories 688 Calories from Fat 484
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 20.2 g101.2%
Trans Fat 0 g
Cholesterol 176 mg
Sodium 1030.2 mg42.9%
Total Carbohydrates 7 g2.4%
Dietary Fiber 0.94 g3.7%
Sugars 0.7 g
Protein 40 g79.4%
Vitamin A 34.9% Vitamin C 41.6%
Calcium 15.3% Iron 13.4%
*Based on a 2000 Calorie diet
Wash and trim the watercress.
Put all the ingredients into a casserole and stand the casserole in a roasting tin containing hot water.
Cover the tin completely with either a lid or tinfoil, and place in an oven heated to 160°C, 325°F/Gas 3.
Cook for 3 hours.
Remove from the oven and take out the ginger and onion.
Check the seasoning and serve.