Photo: Cala
Estimated Nutrition (whole recipe, rough)
250
Calories
10g
Protein
14g
Fat
24g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
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 cup of celery cut in small pieces
- one cup diced pota- toes
- one cup milk
- one cup cream
- one-fourth onion medium sized
Directions
1
One cup of celery cut in small pieces, one cup diced pota- toes (raw), one-fourth onion medium sized, butter size of an egg, one cup milk, one cup cream, little thickening, salt and pepper. Cook celery, potatoes and onion in water enough to cover until tender. Mash and add a little of water in which vegetables were boiled, then add milk, cream, thickening, butter and seasoning. Strain and stir in a little chopped parsely. Mrs. A. George.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive