Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 clove garlic
- 3 1/2 cups boiling water a trifle of thyme salt 1 tablespn
- 3 tablespns
- 2 tablespns
- 1 large bay leaf 5 tablespns
- 5 tablespns
- 2 teaspns
- 1/2 cup strained tomato 3 1/2 cups boiling water a trifle of thyme salt 1 tables
- 1 tablespn
- bay leaf
- salt
- thyme
- parsley
Directions
3 tablespns. chopped onion 3 tablespns. finely-slice celery 2 tablespns. grated carrot 1 clove garlic, crushed 1 large bay leaf 5 tablespns. oil 5 tablespns. white flour 1-2 teaspns. browned flour ½ cup strained tomato 3½ cups boiling water a trifle of thyme salt 1 tablespn. chopped parsley
Simmer vegetables and bay leaf in oil for 10 m. Do not brown. Add brown and white flour, tomato and water; boil. Remove bay leaf; add salt, thyme and parsley; serve. Celery tops may be used instead of sliced stalks. The gravy may be strained.