Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
78
Calories
3g
Protein
0g
Fat
18g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1/4 cup dried celery tops pressed down 2 large bay leaves 2 large tomatoes
- 2/3 cup stewed tomato 1/4 level teaspn
- 3 cloves garlic
- 3 tablespns
- 2 large onions
- 2 large bay leaves 2 large tomatoes
- 2 large tomatoes
- 1/4 level teaspn
- 1 level tablespn
- 3 teaspns
- 2 qts
- 2 quarts
- salt
Directions
1
With or without 2-3 tablespns. raw nut butter or soup stock.
2
1-2 large onions, sliced ¼ cup dried celery tops pressed down 2 large bay leaves 2 large tomatoes or ½-⅔ cup stewed tomato ¼ level teaspn. thyme 1 level tablespn. browned flour 2-3 cloves garlic, if desired 2½-3 teaspns. salt 2 qts. water
3
Cook together 1-2 hours, strain, add water to make 2 quarts, more salt if necessary, heat, serve.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg