Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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
- 1 pint boiling water
- 1 slice onion
- 1 sprig parsley
- 1 quart milk in a double boiler
- 4 good sized potatoes until half done
- 1 bay leaf
- 1 branch celery
- bay leaf
- parsley
Directions
Doil 4 good sized potatoes until half done ; drain and cover with 1 pint boiling water; add 1 slice onion, 1 bay leaf, 1 branch celery, and 1 sprig parsley, and boil till done. Put 1 quart milk in a double boiler. Rub the butter and flour together and stir into the milk till it thickens. Rub the potatoes through a sieve into the tureen ; pour the hot milk over them, stir well until smooth, and serve immediately.