Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
660
Calories
19g
Protein
18g
Fat
96g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
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 pint of stock
- three tablespoonsful of flour
- two teaspoonsful of madeira wine
- butter the size of an egg
Directions
1
Melt butter the size of an egg. When hot add to it two or three tablespoonsful of flour. Stir this carefully over a slow fire until it is of a light brown. Mix in this half a pint of stock, broth or gravy. Then put it beside the fire to simmer until wanted, skimming it carefully and not allowing it to stick to the pan. Strain it just before serving, add one or two teaspoonsful of Madeira wine. This is to be eaten with quail.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive