Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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
- one quart of water
- one cupful of milk
- one tablespoonful flour
- two tablespoonfuls butter
- one teaspoonful salt
- half teaspoon ful whole white peppers
- eight large fresh ones
- two carrots
- one turnip
- two onions
- two blades of mace
- one bay leaf
- mace
- bay leaf
- salt
Directions
One can of tomatoes or eight large fresh ones, two carrots, one turnip, two onions, one quart of water, one cupful of milk. one tablespoonful flour, two tablespoonfuls butter, two blades of mace, one bay leaf, one teaspoonful salt, half teaspoon ful whole white peppers. Put the butter into the soup pot. add the vegetables cut into small pieces and fry them for ten minutes ; they must not be browned. Add the flour, water, tomatoes, mace, bay leaf, whole peppers and salt. Simmer gently for one hour then rub them through a sieve. Return to the pot, add the milk, season and serve. — Contributed.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 383