Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Mace | 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
- 1 quart cold water
- 1 head of celery
- 1 pint of white stock
- 1 pint milk
- 2 onions
- 4 home recipe boor
- mace
Directions
1 quart cold water.
1 head of celery. Simmer 3 hours.
1 pint of white stock (made 1 pint milk.
from the bones of fowl or i pint of cream, veal). 1J oz. of flour.
2 onions. 1 oz. of butter; mace.
Few peppercorns, salt, parsley,
thyme, bayleaf.
Steep the milk with onion and mace ; cut up celery ; cook it till tender ; put it through sieve ; melt butter in saucepan ; mix flour in ; stir in milk ; add the stock, and allow it to boil two minutes, and pour over cream in the tureen.
Mrs. Andrew Beattie.
Use only Paterson’s Irish Matches
home recipe boor