Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Plant | 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
- 1/2 cup carrot in small pieces
- 1/2 cup finely-sliced celery 1 cup stewed tomato 1 cup nutmese
- 1 cup stewed tomato 1 cup nutmese
- 1 cup nutmese
- 1 cup trumese
- 1 cup cream water salt rub nut butter smooth
- one cup of oyster plant
- 1/2 cup of turnip in dice
- 3 tablespns
- 1 medium onion
- 2 hard boiled eggs
- parsley
- salt
Directions
2-3 tablespns. raw nut butter 1 medium onion, sliced fine ½ cup carrot in small pieces (fancy shapes if convenient) ½ cup finely-sliced celery 1 cup stewed tomato 1 cup nutmese, shredded or in dice ½-1 cup trumese, shredded or in dice 2 hard boiled eggs, shredded parsley, chopped or picked into small pieces ½-1 cup cream water salt
Rub nut butter smooth with water, add the tomato and more water; cook ½ hour. Cook together carrots and onion and add without draining to nut butter stock. Cook celery till perfectly tender and add with the water in which it was cooked; add salt, nutmese and trumese, eggs, parsley and cream, with more water if required. Let stand a few minutes and serve.
One cup of oyster plant with the water in which it was cooked is a great improvement. ½ cup of turnip in dice, cooked by itself and drained, and a few pieces of cooked red beet, in fancy shapes, may be added just as the chowder goes to the table.