Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
902
Calories
44g
Protein
27g
Fat
118g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 tablespoons finely chopped lean raw ham
- 2 tablespoons chopped celery
- 2 tablespoons chopped carrot
- 1 tablespoon chopped onion
- ¼ cup butter
- ¼ cup flour
- 1⅓ cups Brown Stock
- ⅔ cup stewed and strained tomatoes
- Salt and pepper
Directions
1
Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg