Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
917
Calories
43g
Protein
50g
Fat
80g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | 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
- In a 6-quart saucepan:
- Simmer: 3 Lbs. LAMB BONES in
- 2 quarts WATER
- 2 tsp. SALT for one hour.
- Add: 1/2 Lb. WHOLE ONIONS, peeled
- 1/2 Lb. CARROTS, peeled and cut in chunks
- 1/2 Lb. CABBAGE, cut in small wedges
- 1/2 Lb. STRING BEANS, trimmed
- Simmer for 1 hour until vegetables are thoroughly cooked.
- Remove lamb bones and put the mixture through a sieve or food mill.
- Add: 4 Tbs. PEANUT BUTTER thinned with
- 1 LEMON (juice of)
- 1/2 cup COOKED RICE (optional).
Directions
1
Correct the seasoning with salt, pepper, etc.
2
Serve in soup bowls, about 1 cup per portion.
Recipe sourced from
fandom