Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | 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
- 3/4 pint milk
- 1/4 pint parsley sauce
- 1 gill of milk
- 1 teaspoonful of cornflour
- 1 teaspoonful of finely chopped parsley
- a spoonful of water
- pepper
- salt
Directions
1/4 lb. artichokes, 1/4 lb. potatoes, 3/4 pint milk and water (equal parts), 1/4 oz. butter, pepper and salt to taste. Peel, wash, and cut up small the vegetables, and cook them in the milk and water, until tender. Rub them through a sieve, return to saucepan, add butter and seasoning, boil up and serve.
FLAGOLETS.
3 oz. of flagolets, 1/4 pint parsley sauce. Cook the flagolets till tender, season with pepper and salt, and serve with the sauce. Make it as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful of finely chopped parsley, pepper and salt, and a small bit of butter. Boil up the milk, thicken with the cornflour, previously smoothed with a spoonful of water; boil up, season, and mix with the parsley before serving.