Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 8 artichokes
- 2 onions
- 6 cold potatoes
- 3 pints
- pepper
- salt
Directions
Materials. — 8 artichokes ; 2 onions ; 6 cold potatoes ; 3 oz. dripping ; milk, i pint ; water, 3 pints ; salt and pepper.
Directions. — Wash and scrape the artichokes, cut them up with the onions, boil them in the water with the dripping and a little salt for two hours. Mash the cold potatoes on a board, with the bottom of a small jam-pot, until there are no lumps, and add them to the soup. Pulp it through a colander half an hour before dinner, add the milk, pepper, and salt while the soup is cool, bring it to the boil, and serve. (N.B. Cold potatoes, well crushed, make an excellent thickening for all vege- table soups.)