Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sorrel | 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
- 1 pint fresh sorrel
- 1 tablespoon butter in a saucepan
- 2 tablespoons flour
- 2 quarts white broth
- 1 pint milk
- 2 teaspoons salt
- 2 tablespoons milk
- 1 egg
- salt
- pepper
Directions
Pick, wash and squeeze dry 1 pint fresh sorrel. Cut into strips. Heat 1 tablespoon butter in a saucepan, add the sorrel, cover and steam 10 minutes, stirring occasionally. Rub in 2 tablespoons flour, add 2 quarts white broth or water, and 1 pint milk. Season with 2 teaspoons salt, 1 of sugar, and \ teaspoon pepper; mix, and let simmer 20 minutes. Add \ gill cream beaten with the white of 1 egg ; boil 1 minute : beat the yolk with 2 tablespoons milk, and stir it in, cooking 5 minutes longer.