Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one tablespoonful of flour
- one tablespoonful of chopped parsley
- two cupfuls of stock
- one tablespoonful of sugar
- two tablespooiifuls of butter
- one lemon
- 38 practical cook book cook the butter
- parsley
- pepper
- salt
- lemon juice
Directions
Two tablespooiifuls of butter, your tablespoonfuls of horseradish.
One tablespoonful of flour. One tablespoonful of chopped parsley,
Two cupfuls of stock, Juice of one lemon,
Pepper and salt to taste, One tablespoonful of sugar.
38 PRACTICAL COOK BOOK
Cook the butter and flour together ; add the stock and stir until it boils ; add the horseradish, sugar, pepper and salt ; let it boil for one minute ; remove from the fire and add lemon juice and parsley. This is a nice sauce for roast veal.