Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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 small cup of butter into
- two hard boiled eggs
- salt
Directions
Miss C. D.
Rub a small cup of butter into, half a tablespoon flour, beating it to a cream, and, if needed, add a little salt; pour on it 'half a pint boiling water, stirring it fast, taking care not to let it quite boil, as boiling spoils it, making it oily and unfit for use. The boiling may be prevented'by placing the saucepan containing it, in a larger one of boiling water, covering and shak- ing frequently until it reaches the boiling point. A great variety of sauces which are excellent to eat with fish, poultry or boiled meats, can be made by adding different herbs to sweet pleasant tasting butter melted. Make quickly, not suffering it to boil, and serve im-
156 THE BUCKEYE COOK BOOK.
mediately. Two hard boiled eggs, chopped fine, added, make a nice sauce to serve with baked fish.