Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 tablespoonfuls of flour
- a piece of butter about the size of an egg into
- butter about the size of an egg into
Directions
■S:^M^|i?i UT a piece of butter about the size of an egg into a .. sauce-pan, set over a good fire, have a wooden spoon ready and move the butter all over the bottom of the (■jjTD pan, so as to melt it as fast as possible, without allowing it Iv. to burn. Then take the sauce-pan from the fire, put in it about two tablespoonfuls of flour and stir the flour" well and fast, so as to mix it thoroughly with the butter; no lumps must be left. If the butter cools before the flour is mixed, set the pan back on the fire a inoment. When well mixed, heat again, stir- ring fast, until the mixture turns of a yellowish color, when the flour is cooked. To finish, pour into the pan the liquor to be used, either water, milk or broth, stir and mix it with the butter and flour over the fire, then season and it is ready.