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
- quarter pound of butter
- two teaspoonsful of flour into a quarter pound of butter
- five teaspoonsful of cold water
Directions
Rub two teaspoonsful of flour into a quarter pound of butter and five teaspoonsful 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. Work the flour in the butter so thoroughly as not to be lumpy. If it is to be used with fish, add hard-boiled eggs chopped fine. If with boiled fowl, put in oysters while it is simmering and let them become thoroughly heated.