Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 cup
- 1 tablespoon chopped parsley
- 1 quart young lima
- 2 eggs just before it is taken from the fire
- 44 old country recipes
- parsley
- pepper
- salt
Directions
Shell J peck green peas, wash the pods, cover with cold water, and boil till tender; drain the pods and keep the water; put it back in the kettle and boil the peas till done ; take out 1 cup and mash the rest through a sieve. Put 3 times the quantity of milk with it, add the peas, and let come to a boil ; add butter and flour rubbed to a paste, 1 tablespoon chopped parsley, pepper and salt. Some like a touch of sugar and mint. Serve at once with croutons.
CREAM OF LI^IA BEANS.
Cover 1 quart young lima or butter beans with boiling water, and boil slowly 30 minutes; drain and press through a colander; finish as Salmon Soup, adding, if desired, the beaten yolks of 2 eggs just before it is taken from the fire. String beans may be cooked tender, and finished the same way.
44 OLD COUNTRY RECIPES AND NEW.
Canned peas are pressed through a colander and finished precisely as Salmon Soup. Any of these soups will do for Friday by omitting the stock and using double the quantity of milk.