Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
620
Calories
15g
Protein
13g
Fat
109g
Carbs
Counts 8 of 11 ingredients — the other 3 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 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Wheat | not in our table | 0 |
| Marjoram | not in our table | 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
- 9-10 bread end pieces (white or wheat)
- 3 tbsp. butter
- 1 stalk celery, chopped
- 1/2 med. onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp. freshly chopped parsley
- 1/2 tsp. sage
- 1/4 tsp. marjoram
- 1/8 tsp. pepper
- 1 c. boiling water
Directions
1
Dice bread ends and measure about 4 1/2 cups. Melt butter in a 2 quart pot.
2
Add celery, onion and garlic. Sauté over low heat 5 minutes.
3
Add parsley, herbs and pepper to sautéed vegetable mix and stir. Add boiling water.
4
Stir; bring mix to a boil and take the pot off the range. Now lightly fork in the bread cubes.
5
Cover the pot and let stand for 5 minutes before serving.
Recipe sourced from
fandom