Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- one pint carrots
- one-half cup soup stock
- two tablespoons butter
- one pint peas
- one-half cup car- rot water
- two tablespoons flour
- one-half cup carrot water
- 34 prague chapter book of recipes carrots
- salt
- pepper
Directions
34 PRAGUE CHAPTER BOOK OF RECIPES
CARROTS AND PEAS— One pint carrots, one-half cup soup stock, two tablespoons butter or fat, one pint peas, one-half cup car- rot water, two tablespoons flour. Wash, scrape and cut carrots in small cubes, cook until tender, drain and reserve one-half cup carrot water. Mix carrots well with cooked green peas. Sprinkle with flour, salt, sugar and pepper to taste, add fat or butter, soup stock and carrot water, boil a little longer and serve.