Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
30
Calories
1g
Protein
0g
Fat
6g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- a sprig of parsley
- six tomatoes half an hour
- two cloves
- four tablespoonsful of stock will make a great improvement
Directions
1
Stew six tomatoes half an hour, with two cloves, a sprig of parsley, pepper and salt. Press this through a sieve. Put a little butter into a saucepan over the fire, and when it bubbles, add a heaping teaspoonful of flour. Mix and cook it well, then add the tomato pulp, stirring until it is smooth. Three or four tablespoonsful of stock will make a great improvement, and some add a few slices of onion at first.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive