Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 2 quarts stock
- 2 quarts water
- a sprig of lemon thyme
- 2 turnips
- 2 onions
- thyme
- salt
- pepper
Directions
Materials. — 2 lb. carrots ; 2 turnips ; 2 onions ; 2 quarts stock (or 3 oz. dripping and 2 quarts water) pepper, salt, and a sprig of lemon thyme.
Directions.— Brush and scrape the carrots and turnips, peel the onions, cut them all in pieces, and stew with the dripping and water (or stock) for three hours. Pulp all through a colander, add the thyme, salt, and pepper, boil for ten minutes, stirring often, take out the thyme, and serve. A little milk improves this soup.