Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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 tablespoonful of butter
- two cupfuls of white stock -- one
- one half cupfuls of veal
- two tablespoonfuls of flour
- two cupfuls of green peas
- salt
- pepper
Directions
One tablespoonful of butter, Two cupfuls of white stock — One and one half cupfuls of veal or chicken.
water, Two tablespoonfuls of flour. Two cupfuls of green peas,
Cook the peas in the water until tender ; drain and rub through a sieve ; cook together the butter and flour ; add the stock and stir until thickened ; add the peas and the water in which they have been cooked ; simmer five minutes ; season with salt and pepper, and serve.
Note. — To make puree of any vegetable, cook the vegetable until very tender ; rub through a puree sieve, and use to thicken the soup. Alwa}rs use a small quantity of cornstarch, arrow root or flour in puree to keep the vegetable from settling and to make the soup smooth.