Photo: Cala
Estimated Nutrition (whole recipe, rough)
172
Calories
2g
Protein
12g
Fat
16g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- a piece of butter
- 1 onion
- 2 carrots
- parsley
- salt
Directions
1
Soak the peas or beans over night in cold water; next morn- ing drain and cook in stock water until tender; then take 1 onion and 2 carrots, and cook with the peas. AVhen tender slice the carrots in thin slices ; take peas from fire and rub through a sieve ; put in a piece of butter, a little chopped parsley, season with pep- per and salt ; boil up ; pour over carrots and serve at once with croutons. Miss Wulff.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive