Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- two tablespoons of flour
- two tablespoons butter
- two quarts of the stock
- one tablespoon worcester sauce
- one carrot
- one onion
- one potato
- one turnip
- one stock of celery
- five cents worth of fresh parsley
- two bay leaves
- one table- spoon of catsup
- parsley
- pepper
- salt
Directions
Boil and salt a tongue till tender (two or three hours) skin and remove fat. Cream two tablespoons of flour, two tablespoons butter, then stir in two quarts of the stock. Cut the following vegetables into dice and add one carrot, one onion, one potato, one turnip, one stock of celery, five cents worth of fresh parsley; add two bay leaves, one table- spoon of catsup, one tablespoon Worcester sauce, pepper and salt to taste. Stir all of this until it boils. Put the tongue in baking dish and pour stock around it and bake two hours, basting often. — John Martin.