Photo: Cala
Estimated Nutrition (whole recipe, rough)
239
Calories
7g
Protein
0g
Fat
55g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| 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
- a quart of water one hour
- one potato
- one turnip
- one onion
- one car- rot
- salt
Directions
1
Slice one potato, one turnip, one onion, one car- rot, and a little celery ; boil in a quart of water one hour ; toast some bread nicely ; cut in small pieces, and lay in a bowl: add salt to the soup, and pour over the toast.
By Hodgson, Mary, fl. 1855 ·
Recipe sourced from
internet_archive