Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 stalk of celery
- 1 teaspoonful of sugar
- 1 pint of brown stock
- 1 sprig of parsley
- 1 tablespoonful of butter
- a tablespoonful of flour
- 1 bay leaf
- salt
- pepper
Directions
1 can of tomatoes;
1 bay leaf ;
1 stalk of celery ;
1 teaspoonful of sugar;
1 pint of brown stock; 1 sprig of parsley; 1 tablespoonful of butter; Several slices of onion.
Put the tomatoes into a saucepan with the brown stock, bay leaf, parsley, celery, and sugar; simmer thoroughly. Put the onions and butter into a saute pan, and, when the onion is thoroughly done — but not brown — add a tablespoonful of flour, and put all with the tomatoes; season with salt and pepper. Pass the whole through a fine sieve, heat again, and serve. — "The Blue Ribbon Cook Book."