Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
472
Calories
14g
Protein
2g
Fat
98g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
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 tablespoon flour
- 1 cup rich broth
- 1 teaspoon french nnistard
- 2 tablespoons vinegar
- 1 tablespoon chopped capers
- 8 little pickles finely chopped
- cayenne
- pepper
- vinegar
Directions
1
Brown a medium sized sliced onion in a saucepan with I tablespoon butter ; rub in 1 tablespoon flour. Add 1 cup rich broth or left over soup, 8 little pickles finely chopped, 1 teaspoon French nnistard, and ^ saltspoon cayenne pepper. Add 2 tablespoons vinegar, and, if at hand, 1 tablespoon chopped capers. Let boil slowly stirring occasionally. Serve with boiled beef.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive