Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 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
- 2 onions 02 celery
- 02 celery
- 01 salt
- three girls to each receipt
Directions
Can of Tomatoes $o 12
V2 Pint of White Beans 08
V2 Pint of Split Peas '. 05
1 Pint of Milk 04
3 Potatoes 01
2 Onions 02
Celery (a stalk) 03
y^ Lb. of Butter 12
A few Slices of Bread 01
Salt, Pepper 01
V2 Lb. of Salt Pork 08
§RDER OF IXE-RCISE.
CHORD — BE SEATED.
Song — " Vegetable."
A few Questions.
Read Bill of Fare.
Appoint three girls to each receipt.
Make half of each receipt.
Teacher have pea and bean soup partially cooked.
Have potatoes boiled for potato soup, milk and seasoning boil- ing ; but do not put together until the last thing, as potato soup should not stand, even if kept hot
Have girls season pea and bean soup.
Have tomatoes put on to boil. While these are cooking have girls prepare thickening.
The girls that are not busy cooking copy receipts.
When all the soups are cooked, have class taste.
Review Questions.