Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
764
Calories
18g
Protein
27g
Fat
112g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 1 cup carrot cubes to 1 cup peas
- 1 cup peas
- 1 cup meat stock
- 3 tablespoons butter
- 3 tablespoons flour
- 84 vegetables
Directions
1
Miss Jane Whitaker.
2
Use in proportion of 1 cup carrot cubes to 1 cup peas. Cook in boiling, salted water. Serve with white sauce, or instead use 1 cup meat stock and y2 cup cream to 3 tablespoons butter and 3 tablespoons flour. Season, reheat, and serve at once.
3
84 Vegetables,
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive