Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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 teaspoonful of minced onion
- one pint of milk
- one stalk of celery
- one teaspoonful of salt
- one-half saltspoonful white pepper
- half teaspoonful celery salt
- one tablespoonful of butter
- one quart of milk
- three potatoes
- one-half tablespoonfu
- two eggs
- cayenne
- pepper
Directions
Three potatoes, One teaspoonful of minced onion,
One pint of milk. One stalk of celery.
One teaspoonful of salt. One-half saltspoonful white pepper.
Oik -half teaspoonful celery salt. Dash of cayenne pepper,
One tablespoonful of butter, One-half tablespoonfu] of Hour.
Pare the potatoes and soak hall' an hour in cold water; pul them into boiling water and cook until very soft; drain and mash; cook the onion and celery in the milk in double boiler: strain and add to the mashed potato; cook the butter and flour together, stir it into the boiling soup; let it boil five minutes, and serve very hot. The Hour thickening keeps the potato from settling and makes the soup smooth and creamy. If a richer soup is desired, use one quart of milk', and just before serving add two eggs, well beat on.