Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- two tablespoons of flour
- two tablespoons butter
- half cup olives
- one cupful of boiling oil
- a tablespoon of flour
- a clove of garlic
- 90 landmarks club cook book
- three red peppers in boiling water less than a minute
- salt
- pepper
- clove
- vinegar
Directions
Brown two tablespoons of flour, two tablespoons butter, little lemon rind, thin with white wine ; cook quarter of an hour then slice half cup olives.
Mrs. J. G. Mossin. OYSTER SAUCE FOR BOILED POULTRY.
Place the saucepan over the fire with a tablespoon of flour, same of butter; stir together until it bubbles, then gradually mix in the liquor from the oysters and enough broth from the poultry to make a sauce the consistency of cream ; season with salt and pepper, let it boil a moment, then put the sauce- pan containing the sauce into a pan of hot water; place it on II
90 LANDMARKS CLUB COOK BOOK.
the back of the fire to keep hot until wanted : put in the oys- ters, boil once more. Dish the poultry from a little sauce, and the remainder serve in sauce boat.
Mrs. J. G. Mossrs*. PIQUANT SAUCE.
Soften two or three red peppers in boiling water less than a minute; dry them; put in a mortar with a clove of garlic, pound to a paste, add a little water, turn in a saucepan contain- ing one cupful of boiling oil, season with salt and vinegar. Fish should be cooked with this sauce, then poured over it.
Mrs. J. G. Mossnr.