Photo: Cala
Estimated Nutrition (whole recipe, rough)
672
Calories
18g
Protein
2g
Fat
145g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 1 litre fresh rosehips
- 2 litres water
- For each litre, 1 liquid quart of rosehip pulp
- 1 1/2 tablespoon sugar
- 1 1/2 tablespoon potato flour
- 1/4 cup almonds
Directions
1
1.Rinse the rosehips. Crush dried hips. Boil in water till soft.
2
2.Press through a colander. Measure the pulp and dilute with water if necessary.
3
3.Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.
4
4.Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.
Recipe sourced from
fandom