Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Soup | 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 cups of white sauce well seasoned
- one cup of cream
- six good sized potatoes
- two small onions grated
- four cups 'of scalded milk
- two teaspoonfuls of chopped parsley may be added
- eight plates of soup
- salt
- paprika
Directions
Peel and boil until soft six good sized potatoes. Drain and mash them, add two small onions grated, two cups of white sauce well seasoned with salt and paprika, and four cups 'of scalded milk. Let soup boil up once. One cup of cream and two teaspoonfuls of chopped parsley may be added. This recipe makes eight plates of soup. — Mrs. T. J. Ramsdell, Man- istee, Mich.