Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Liquor | 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
- 2 heads celery
- 2 quarts of water
- 2 pint of the liquor the vegetables were cooked
- two carrots
- 2 turnips
- 3 onions
- 6 pota- toes
Directions
Two carrots, 2 turnips, 3 onions, 2 heads celery, 5 or 6 pota- toes, \y2 pints milk. Prepare all the vegetables and cut them up in small pieces, put in saucepan with 2 quarts of water and boil for 2 hours. Rub through a sieve, season rather highly, put back in the saucepan with the milk and x/2 pint of the liquor the vegetables were cooked in. Boil 10 minutes and serve.