Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 3 cloves of garlic crushed 1/2 cup strained tomato 1 level teaspn
- 1/2 cup strained tomato 1 level teaspn
- 4 cups to the 1/4 oz
- 1 cup chopped onion 3 cloves of garlic crushed 1/2 cup strained tomato 1 level t
- 1 level teaspn
- 1/2 level teaspn
- 1/4 level teaspn
- 1 1/2 level tablespn
- 1 level tablespn
- 3 pts
Directions
¼ cup raw nut butter or meal 1 cup chopped onion 3 cloves of garlic crushed ½ cup strained tomato 1 level teaspn. celery salt ½ level teaspn. sage ⅛-¼ level teaspn. thyme 1½ level tablespn. salt 1 level tablespn. browned flour water
Mix dry ingredients, add tomato with nut butter which has been stirred smooth with water, then onion, garlic and water. Cook ½-1 hour; strain and add water for 3 pts. This may be used uncleared, but if cleared (p. 77) there will be 1 qt. only. Use in proportion of 4 cups to the ¼ oz. of gelatine.