Photo: Cala
Estimated Nutrition (whole recipe, rough)
81
Calories
2g
Protein
0g
Fat
20g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsnip | 1/2 cup (78g) | 55 |
| 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
- 1 tablespoonful salt
- 6 pounds
- 3 medium carrots
- 3 parsnips
- parsley
Directions
1
Select a good soup bone of 6 pounds ; cover with cold water; 1 tablespoonful salt. Skim till it boils clear. Let it boil slowly 3 hours. Slice 3 medium carrots, 3 parsnips, put in the soup and boil another hour. Flavor with parsley and leek. M. P,
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive