Photo: Cala
Estimated Nutrition (whole recipe, rough)
1
Calories
0g
Protein
0g
Fat
0g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 quart of stock
- 1 pint of boiling water
- 2 cup cooked
- 1 teaspoonful chopped parsley
- 1 teaspoonful salt
Directions
1
1 quart of stock.
2
1 pint of boiling water.
3
ya cup each of chopped
4
onion, carrot, turnip
5
and cabbage.
6
i/2 cup cooked and strained
7
tomato. 1 teaspoonful chopped
8
parsley. 1 teaspoonful salt and a
9
little pepper.
10
Cook the vegetables in the stock until tender, or the vegetables can first be cooked in boiling salted water and then added.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive