Photo: Cala
Estimated Nutrition (whole recipe, rough)
756
Calories
23g
Protein
21g
Fat
118g
Carbs
What these numbers assume — 6 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 |
| Celery | 1 stalk (40g) | 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
- two cups of shelled
- one pint of hot milk
- two tablespoonfuls of butter melted
- half teaspoonful of salt
- a slice of onion
- a stalk of celery until ten- der
- a pint of white stock
- one tablespoonful of flour
Directions
1
Cook two cups of shelled and blanched peanuts with a slice of onion and a stalk of celery until ten- der. Mash through a sieve. Stir into it a pint of white stock and one pint of hot milk or thin cream, which has been added to it. Two tablespoonfuls of butter melted with one tablespoonful of flour and one- half teaspoonful of salt and a little pepper stirred into it.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive