Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- a pound of butter
- two tea-spoonfuls of flour into a quarter of a pound of butter
- five tea-spoonfuls of cold water
Directions
Kub two tea-spoonfuls of flour into a quarter of a pound of butter, add five tea-spoonfuls of cold water ; set it in boiling water till it melts , and when it begins to simmer, it is done. Do not set it on the stove, as it fries the butter and spoils it. Be careful always to work the flour in the butter so thoroughly as not to be lumpy. If the drawn butter is used with fish, add eggs — ^hard boiled and chopped very fine. If used with boiled fowl, put in oysters while it is simmering, and let them become thoroughly heated. — Miss Ella Mitehdl.