Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
153
Calories
2g
Protein
12g
Fat
12g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 tablespoon of butter
- 2 small onions
- 6 large fresh ones
- parsley
- salt
- pepper
Directions
1
_Contributed by Miss Charlotte Mitchell, New Orleans, La._
2
Warm a stewpan, into this put 1 tablespoon of butter and 1 of lard. When thoroughly heated add 2 small onions and small bunch of parsley chopped fine. When this is thoroughly brown, add can of tomatoes or 6 large fresh ones, and cook slowly for half an hour. Then add salt and pepper and meat, and cook until done. This is a sauce universally used by the creoles for round steaks, or what is sold in New Orleans as Daube. It is very delicious.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg