Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
148
Calories
1g
Protein
12g
Fat
10g
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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Nut | 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
- 1/4 cup raw nut butter 1 cup chopped onion 1 level tablespn
- 1 cup chopped onion 1 level tablespn
- 4 cups after clearing
- 3 3/4 cups to the 1/4 oz
- 1 level tablespn
- 3/4 level teaspn
- 2 1/2 bay leaves 1 1/4 level tablespn
- 1 1/4 level tablespn
- 1/8 level teaspn
Directions
1
¼ cup raw nut butter 1 cup chopped onion 1 level tablespn. celery seed or salt ¾ level teaspn. sage 2-2½ bay leaves 1¼ level tablespn. salt ⅛ level teaspn. thyme water
2
Simmer ½-1 hour, strain and clear (p. 77). 3½-4 cups after clearing. Use in proportion of 3¾ cups to the ¼ oz. of gelatine.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg