Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
557
Calories
13g
Protein
13g
Fat
95g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
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
- 2 tablespoonfuls of butter
- 2 tablespoonfuls of flour
Directions
1
Mrs. C. M. Rathbun.
2
Cut ripe tomatoes in thick slices; dredge with ilour. Put 2 tablespoonfuls of butter or drippings in pan; when hot lay tomatoes in, with flour side down. Fry on both sides. When done place on a hot platter. Remove any burnt pieces that may be in the pan. Add i tablespoonful of butter and 2 tablespoonfuls of flour; stir continually until brown, then add i pint of milk; cook until smooth; season and pour over tomatoes.
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] ·
Recipe sourced from
internet_archive