Photo: Cala
Estimated Nutrition (whole recipe, rough)
805
Calories
25g
Protein
25g
Fat
116g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- 6 artichokes
- 4 cups boiling water
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ teaspoons salt
- Few grains cayenne
- Few gratings nutmeg
- 2 tablespoons Sauterne wine
- 1 cup scalded cream
- 1 egg
- 2 cucumbers
Directions
1
Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, sauté in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg