Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
694
Calories
18g
Protein
14g
Fat
126g
Carbs
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- ¼ cup butter
- 1 tablespoon finely chopped onion
- 1 slice carrot, cut in cubes
- 1 slice turnip, cut in cubes
- ¼ cup flour
- 2 cups boiling water
- ½ cup stewed and strained tomato
- 1 teaspoon salt
- ⅛ teaspoon pepper
- Few grains cayenne
Directions
1
Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg