Photo: Cala
Estimated Nutrition (whole recipe, rough)
50
Calories
1g
Protein
0g
Fat
12g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 quart stock pepper
- 2 lbs
- 2 ozs
- 1 large onion 1 quart stock pepper
- pepper
- salt
Directions
1
2 lbs. tomatoes 1 oz. butter 2 ozs. sago 1 large onion 1 quart stock Pepper and salt
2
Slice the tomatoes and onion, and boil in stock until tender, strain through a colander, and return to the saucepan, then add butter, sago, and seasoning; boil till sago is cooked.
By T. J. Edmonds Ltd. ·
Recipe sourced from
gutenberg