Estimated Nutrition (whole recipe, rough)
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 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 1 quart of meat stock made the day before
- 1/4 pint of boiling milk
- a bunch of parsley chopped fine
- a good tablespoon of flour
- 2 onions
- 2 turnips
- 2 carrots
- 2 potatoes
- pepper
- salt
Directions
_Contributed by Mrs. Charles A. Farnum, Philadelphia, Pa._
Peel and cut into fine pieces 2 onions, 2 turnips, 2 carrots and 2 potatoes. Put into a stew pan or soup pot with ⅛ lb. of butter and the same quantity of lean ham and a bunch of parsley chopped fine. Put this over a brisk fire ten minutes, then add a good tablespoon of flour, mixing it in well. Add 1 quart of meat stock made the day before), ¼ pint of boiling milk. Stir until boiling, season with pepper and salt and a good teaspoon sugar. Rub all through a sieve and put back in the pot, but only let it boil up once, skim well and serve with small piece of fried bread on napkin.