Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
644
Calories
16g
Protein
13g
Fat
114g
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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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 stick celery if desired
- 1 tablespoon flour
- 2 tablespoons butter
- 1 green pepper
- 1/2 small onion
- pepper
Directions
1
1 can tomato soup. 1 stick celery if desired.
2
1 green pepper. 1 tablespoon flour. 1/2 small onion. ~ 2 tablespoons butter.
3
Put butter in hot spider, add onion, when brown add flour and pepper, then soup. Cook until thick. Season highly with salt and pepper. It is best to let pepper stand in boiling water ten minutes to soften before cutting fine.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive