Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Mace | 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
- 3 teaspoons of butter in sauce-pan
- 3 tablespoons each of chopped celery
- 1 tablespoon minced onion
- 3 tablespoons of flour
- 3 pints of hot milk
- 3 yolks beaten
- mace
- parsley
- salt
- pepper
Directions
Melt 3 teaspoons of butter in sauce-pan, add 3 tablespoons each of chopped celery, turnip and carrot; 1 tablespoon minced onion; bay-leaf, blade of mace, a bit of parsley. Cook 30 minutes, stirring to prevent browning; add 3 tablespoons of flour, and when blended pour in grad- ually 3 pints of hot milk. Cook in double boiler 30 minutes more, sea- isrn with salt and pepper and strain, adding 3 yolks beaten with half a cup cream just before serving. Serve with croutons.
Mrs. C. a. Martin.