Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
317
Calories
14g
Protein
9g
Fat
50g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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 carrot in small
- 1 cup corn 2 1/2 -3 cups rich milk salt heat onion
- 3 cups rich milk salt heat onion
- 3/4 cup of tomato may be added
- 1 1/2 tablespn
- 1 medium onion
- salt
Directions
1
1-1½ tablespn. oil or melted butter 1 medium onion, sliced 1 cup carrot in small, thin pieces 1 pt. water ¾-1 cup corn 2½-3 cups rich milk salt
2
Heat onion and carrot in oil, add water, cook tender, add hot milk, and corn with salt. Heat.
3
½-¾ cup of tomato may be added for variety.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg