Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
137
Calories
2g
Protein
12g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 melted butter
- 1 cup tomato sauce
- salt
- cayenne
- pepper
- parsley
Directions
1
Brown a finely sliced Spanish onion in a saucepan with 1 tablespoon melted butter, then add 1 cup tomato sauce and J cup strong broth or left over soup. Add the juice of | lemon, \ tea- spoon salt, half as much cayenne pepper, and J teaspoon chopped parsley; mix well, boil for 12 minutes and serve. Nice with hashed meat on toast.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive