Photo: Cala
Estimated Nutrition (whole recipe, rough)
613
Calories
15g
Protein
13g
Fat
108g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| 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
- 1 slice onion
- 1 stalk of celery
- 1 tablespoon of flour
- 1 tablespoon of butter rubbed together
- salt
- pepper
Directions
1
1 qt. peanuts shelled and cooked in water until tender, (about 1 hour); add 1 qt. water, 1 slice onion, 1 stalk of celery; rub through a sieve, and if on hand add I pt. of chicken stock, if not, ] qt. of milk ; thicken with 1 tablespoon of flour and 1 tablespoon of butter rubbed together; season with salt and pepper.
2
Mrs. H. A. Booth.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive