Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
398
Calories
13g
Protein
7g
Fat
79g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- two quarts cold water
- one-half cup of cabbage
- one cup cream just before serving
- four potatoes
- one onion
- one turnip
- one carrot
- one tomato
- salt
- pepper
Directions
1
Two quarts cold water, four potatoes, one onion, one turnip, one carrot, one tomato, one-half cup of cabbage, one can of clams (all chopped), butter size of an egpr, salt, pepper to taste. Cook slowly four hours, add one cup cream just before serving. —Mrs. Watts S. Humphrey, Saginaw, Mich.
2
376 THE ARIZONA COOK BOOK
Recipe sourced from
internet_archive