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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Conch | 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
- 8 conchs
- 1 lg. onion
- 1/2 c. cream
- 4 tomatoes (or pt. stewed- tomatoes)
- 2 tsp. curry powder
- 2 bay leaves
- 1 tsp. sugar
- 1 pinch thyme
- 2 tbsp. butter
- 1 sm. can tomato paste
Directions
Grind the conch and boil until tender in water.
Fry onion in frying pan with butter until cooked (not brown).
Add leaves, thyme. Work curry powder into cream.
Add onion to cream, add tomatoes, curry powder and cream to sugar.
Also add tomato paste. Simmer 1/2 hour and serve in soup bowls.
Add 1 teaspoon of sherry in each serving.
Category:Honduran Recipes
Category:Honduran Salads