Photo: K8
Estimated Nutrition (whole recipe, rough)
77
Calories
3g
Protein
1g
Fat
17g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 2/3 cup chopped onion 1 cup strained tomato 2 1/4 level tablespns
- 1 cup strained tomato 2 1/4 level tablespns
- 3 cloves of garlic crushed 1 1/2 level tablespn
- 4 cups to the 1/4 oz
- 2 1/2 level tablespns
- 2 1/4 level tablespns
- 1 1/2 level tablespn
- 3 pts
- salt
Directions
1
1½-2½ level tablespns. raw nut butter ⅔ cup chopped onion 1 cup strained tomato 2¼ level tablespns. browned flour 2-3 cloves of garlic crushed 1½ level tablespn. salt water
2
Mix browned flour, salt, nut butter and tomato, add water, onion and garlic. Cook ½-1 hour and strain. Add water for 3 pts. If cleared (p. 77), there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz. of gelatine.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg