Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
618
Calories
15g
Protein
13g
Fat
109g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one cupful of soaked bread
- one half cupful of stock
- one teaspoonful of salt
- one half teaspoonful each of pepper
- one half cupful of celery cut into small pieces
- a cupful of bread-crumbs
- a tablespoonful of melted butter
- a tablespoonful of butter
- one minced onion
- salt
- pepper
- thyme
- parsley
Directions
1
Moisten a cupful of bread-crumbs with a tablespoonful of melted butter; season highly with salt, pepper, thyme, chopped parsley, and onion juice; or put in a saucepan a tablespoonful of butter and fry in it one minced onion; then add one cupful of soaked bread, the water being pressed out, one half cupful of stock, one teaspoonful of salt, one half teaspoonful each of pepper and thyme, and one half cupful of celery cut into small pieces. Stir it until it leaves the sides of the pan.
By Mary Ronald ·
Recipe sourced from
gutenberg