Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 teaspoons chopped onions
- 2 teaspoon salt
- 2 teaspoons chopped celery
- 2 teaspoons parsley
- 2 tablespoons butter
- 8 teaspoon white pepper
- three potatoes
Directions
Three potatoes (cut small); 2 teaspoons chopped onions; l/2 teaspoon salt; i quart boiling water; 2 teaspoons chopped celery; 2 teaspoons parsley (chopped fine) ; 2 tablespoons butter ; i table- spoon flour; 1-8 teaspoon white pepper. Heat i tablespoon but- ter, add the onions and celery, and let simmer TO minutes. Add potato, cover and cook 2 minutes. Add the water and boil one hour. Add more boiling water as it evaporates. Kind the re- maining flour and butter, add some potato liquid and cook. Com- bine the mixture and serve hot with croutons. Any cold cooked vegetables, left over, may be added.