Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Tomato | 1 medium (123g) | 22 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Pudding | not in our table | 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 tomatoes 1 3/4 cup water 1-2 teaspns
- 1 3/4 cup water 1-2 teaspns
- a piece of bay leaf occasionally
- 3 tablespns
- 2 teaspns
- 3 teaspns
- 1 bay leaf in small pieces slices of broiled trumese put vegetables in pudding
- parsley
Directions
1 qt. onions, sliced or quartered 1 pt. turnip diced 1 pt. carrots, quartered and sliced ¾-1 pt. celery, sliced 3 tablespns. raw nut butter or meal ¼ cup tomatoes 1¾ cup water 1-2 teaspns. browned flour 2½-3 teaspns. salt 1 bay leaf in small pieces slices of broiled trumese
Put vegetables in pudding dish in order given, with a piece of bay leaf occasionally. Mix butter, browned flour, salt, tomatoes and hot water and pour over them. Lay slices of broiled trumese over all; cover and bake in a rather hot oven 1-1¼ hour. Sprinkle with chopped parsley. Set dish on large plate or tray, pin folded napkin around and send to table. If preferred, thicken liquor slightly before pouring it over the vegetables, and bake 15 m. longer.