Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Asparagus | 6 spears (90g) | 27 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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 of milk
- one quart of milk
- one tablespoon butter
- one teaspoonful chopped onion
- one-half tablespoon flour
- one stalk celery
- one teaspoon salt
- one-half teaspoonful of celery salt
- one pint stewed
- one cup mashed potato
- one cup of mashed turnip
- one pint water
- one pint of hot milk
- one cup meat stock
- one quart water
- a cup of toasted bits of bread
- one quirt of finely cut asparagus
- one qnart of water
- one table- spoonful of butter
- one half saltspoon white pepper
- three boiled potatoes mashed very fine to the foundation
- one sliced onion
- four cold parsnips cut up into dice
- four cold potatoes cut in the same manner
- two onions
- salt
- white pepper
- cayenne
- pepper
Directions
Boil one quirt of finely cut asparagus, tender in one qnart of water, rub all through a colander. Heat one pint of milk, warm and rub together one table- spoonful of butter with two of flour, adding the hot milk gradually. Season and pour into asparagus. Bring to a boiling point, pour into tureen with a cup of toasted bits of bread.
MRS. C. E. HUBBARD. MILK SOUP.
One quart of milk, one tablespoon butter, one teaspoonful chopped onion, one-half tablespoon flour, one stalk celery, one teaspoon salt, one half saltspoon white pepper, speck of cayenne, one-half teaspoonful of celery salt, cook milk, onion, celery twenty minutes in double boiler; cook the flour and butter together five minutes being careful not to burn it, then pour it into the soup, add the seasoning and it is ready to finish in any way, if for Potato Soup add three boiled potatoes mashed very fine to the foundation, rub through a sieve into hot tureen, if for Celery add one pint stewed and sifted celery to the foundation and strain over one ^^^ beaten to a cream.
MRS. GEO. BILLINGS. TURNIP AND POTATO SOUP.
One cup mashed potato, one cup of mashed
turnip, one sliced onion, one pint water. Simmer
together, add one pint of hot milk. Butter, salt and pepper to taste. Strain and serve.
MRS. CHARLES GRAVES. PARSNIP STEW.
One cup meat stock (lamb preferred,) four cold parsnips cut up into dice, four cold potatoes cut in the same manner, two onions, one quart water, cook about one-half hour, or until onion is cooked. Season to taste and serve.
MISS E. SHATTUCK.
HATFIELD COOK BOOK. U