Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- =
- 2 lb Lamb
- 1 lb White cabbage
- 1 lb Carrots
- 1 lb Turnips
- 4 c Water
- 2 ts Salt
- 1/4 c Margarine
- 1/4 c Flour
- 3 c Lamb broth
- 1 Stalk celery, sliced
- =
Directions
Wash lamb and cut in small pieces. Add salt to water and bring to a boil. Add meat and cook, removing scum, for 25 minutes. Wash cabbage and break apart. Wash and peel carrots and turnips and cut into quarters or smaller. Cook with lamb until vegetables are tender. Remove meat and vegetables to serving dish. Melt margarine. Add flour and blend. Add broth, a little at a time, and cook, stirring constantly, until thickened. Add finely sliced celery. Pour sauce over lamb and vegetables.