Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
326
Calories
5g
Protein
17g
Fat
40g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 stalks of celery
- a cupful of whipped cream
- 2 qts
- 4 large potatoes
- 21 sieve
- 2 gener- ous tablespoons of butter
- salt
- pepper
Directions
1
Boil and mash in 2 qts. of water 4 large potatoes, a small onion. 2 stalks of celery, 2 s]irigs of parsley. When done pass through a
2
SOUPS. 21
3
sieve ; return to the fire ; season with salt and pepper, and 2 gener- ous tablespoons of butter, rubbed into a dessertspoon of flour; boil up once and pour into a tureen over a cupful of whipped cream.
4
Mrs. James Roy.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive