Photo: K8
Estimated Nutrition (whole recipe, rough)
133
Calories
8g
Protein
1g
Fat
26g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Bean | 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
- one quart consomme
- one-half cup cooked onion cut in rings
- one-half cup of cooked peas
- one-half cup asparagus tips
- one-half cup cooked string beans
Directions
1
One quart consomme, one-half cup cooked onion cut in rings, one-half cup of cooked peas, one-half cup asparagus tips, one-half cup cooked string beans, salt and pepper if needed. Heat the vegetables and put them into the tureen; pour boiling soup over them.
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive