Photo: Cala
Estimated Nutrition (whole recipe, rough)
937
Calories
48g
Protein
18g
Fat
146g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Raw Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 5 cups White Stock II
- 1 cup tomatoes
- ────────────────────┬──────────
- Onion, cut in slices│¼ cup each
- Carrot, cut in cubes│
- Celery, cut in cubes│
- ────────────────────┴──────────
- 1 pepper, finely chopped
- 1 apple, sliced
- 1 cup raw chicken, cut in dice
- ¼ cup butter
- ⅓ cup flour
- 1 teaspoon curry powder
- Blade of mace
- 2 cloves
- Sprig of parsley
- Salt and pepper
- _French Chef_
Directions
1
Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg