Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soup | 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 tablespoons of flour to which has been added a little of the soup
- one lemon
- 1 potato
- 1 onion
Directions
_Contributed by Miss Charlotte Mitchell, New Orleans._
Put meat in a pot of water and boil. Cut one lemon and remove seeds, 1 potato, 1 onion, 1 can tomatoes, some bay leaves and parsley. Boil all together for 3 hours, brown 3 tablespoons of flour to which has been added a little of the soup and a little butter. After this is added boil slowly for 2 hours. Have in tureen a hard boiled egg chopped fine, slices of lemon and chopped parsley. Season soup with Worcestershire sauce and salt, then strain into tureen.