Photo: Cala
Estimated Nutrition (whole recipe, rough)
6
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- two quarts of boiling stock
- a teaspoonful of salt
- salt
- pepper
Directions
1
Cut carrots and turnips into quarter-inch pieces the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft. In another saucepan have two quarts of boiling stock (see pages 27 and 30), to which add the cooked vegetables, the water and more seasoning if necessary. Serve hot.
2
In the spring and summer season use asparagus, peas and string beans--all cut into small uniform thickness.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg