Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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
- 3 cups tomatoes
- 1 tablespoon flour
- 3 tablespoons sour cream
- 3 cloves
- 1 carrot
- 1 bay leaf
Directions
Whole peppers (a few); Red onion medium sized;
Knob of celery,-* 3 cloves;
Butter; 3 cups tomatoes;
1 tablespoon flour(scant; 1 carrot;
3 tablespoons sour cream. 1 bay leaf;
Stick cloves into onion and roast it. Put in saucepan, toma- toes, carrot, bay leaf, pepper and celery, and let simmer down to one-half. Rub a good-sized piece of butter with flour and thicken sauce. Strain and add either sweet or sour cream. For Spanish omelet add cooked shredded green peppers and mushrooms ; also chicken livers.
— Mrs. Leon Wertheimer. 49