Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
171
Calories
0g
Protein
19g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 tablespoonful of cream
- 9 vegetables
Directions
1
Cook them whole; when tender, if large, skin and remove the seeds; if small, this will not be necessary ; drain and press the water out with a plate; then put
2
ell vith butter
3
them in a stew-pan, and season wen % and salt, and a tablespoonful of cream.
4
+ 3 RL Je i
5
“Et FECON the | pep
6
E thre batt and a pl
7
and ary ; | put
8
nper , & 9
9
VEGETABLES. 123
Recipe sourced from
internet_archive