Photo: Cala
Estimated Nutrition (whole recipe, rough)
275
Calories
6g
Protein
1g
Fat
61g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| 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 cup each carrot
- 2 cups each onion
- 1/2 cup rice cook all except rice
- 2 tablespns
- 2 qts
- 1 tablespn
- salt
Directions
1
1 cup each carrot, turnip and parsnip in small pieces 2 cups each onion and celery 2 tablespns. raw nut butter 2 qts. boiling water salt ½ cup rice
2
Cook all except rice for ½ hour, add rice and cook until it is tender; add 1 tablespn. parsley, more salt and water if necessary.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg