Photo: Cala
Estimated Nutrition (whole recipe, rough)
415
Calories
14g
Protein
20g
Fat
48g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 |
| Mace | 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
- 3 cups White Stock I, II, or III
- 1 can Marrowfat peas
- 1 cup cold water
- ½ onion
- Bit of bay leaf
- Sprig of parsley
- Blade of mace
- 2 teaspoons sugar
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons corn-starch
- 1 cup milk
Directions
1
Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and corn-starch cooked together; boil five minutes. Add milk and reserved peas.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg