Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- half full of water
- 2 small potatoes
- 1 turnip
- 1 onion
- 1 parsnip
- 1 qgg
- pepper
- parsley
- salt
Directions
Mrs. Charles E. Woolford.
Put soup in kettle half full of water. Salt, and let boil. Pare and slice 2 small potatoes, 1 turnip, 1 onion, 1 parsnip, and add to the soup. Season with pepper and a little parsley for flavor- ing. Fifteen minutes before serving throw in the noodles. Rice may be used instead of noodles.
1 Qgg and pinch of salt. Use all the flour that this will take up. Roll as thin as possible, and dry; then roll up and slice in narrow strips.