Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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
- four quarts of boiling water
- a pound of butter
- six onions
- six potatoes
- six carrots
- four tur- nips
Directions
Peel and slice six onions, six potatoes, six carrots, and four tur- nips;; fry them in a half a pound of butter, and pour on four quarts of boiling water. Toast a crust of bread as brown and hard as possible, but do not burn it, and put it in with some celery, sweet herbs, pepper and salt; stew it all gently for four hours, and strain through a coarse cloth. If desired, an anchovy and a spoon- ful of catsup may be used.