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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- 1 teaspoonful of cornflour
- 1/2 pint of soup
- a spoonful of water
- 1 teacupful of tinned tomatoes
- 1 small onion
- pepper
- salt
Directions
1 teacupful of tinned tomatoes, or 6 oz. of fresh ones, 1 teaspoonful of cornflour, 1 small onion, pepper and salt to taste, and a little butter. Chop the onion up fine, and cook the tomatoes and onion in enough water to make 1/2 pint of soup. When cooked 15 minutes rub the vegetables through a sieve; return to the saucepan, boil up, thicken with the cornflour smoothed with a spoonful of water, and add a little piece of butter; serve with sippets of toast.