Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- 3 stalks celery 3/4 teaspn
- 2 qts
- 3 pts
- 1 1/2 tablespn
- 3/4 teaspn
- salt
Directions
2 qts. spinach 3 pts. milk 1-1½ tablespn. oil or melted butter 1½ tablespn. flour 1½ tablespn. chopped onion 1-3 stalks celery ¾ teaspn. celery salt salt
Heat milk, onion and celery in double boiler for 20 m., strain, pour liquid over oil and flour heated (without browning) in saucepan; add salt and celery salt and turn on to spinach (which has been cooked and chopped fine or rubbed through a colander) gradually, stirring. Serve hot.
Many of the chowders are almost a “full meal” in themselves. I can think of no luncheon more delightful than a nut chowder with finger croutons, beaten biscuit or whole wheat wafers, with fruit or other not too rich, dessert.
Raw nut butter may be used in all these chowders in place of butter or oil, giving a meaty flavor.
A smaller proportion of liquid may be used when desired. The vegetable strainings left from a consommé, rubbed through the colander, make an excellent foundation for chowders.