Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- three tablespoonfuls butter
- one tablespoonful flour
- one tablespoonful lemon juice
- one teaspoonful salt
- one teaspoonful onion juice
- one-half pint stock
Directions
Free from oil as before and cut into cubes. For a pint can use three tablespoonfuls butter, one tablespoonful flour, one tablespoonful lemon juice, one teaspoonful salt, one teaspoonful onion juice, a dust of pepper and one-half pint stock. Melt the butter and add the cepes and flour. Stir until a light coffee brown, then add the stock and seasonings and set back to sim- mer five minutes. If this is to be served as an entree, arrange on toast ; but they make a delicious garnish for broiled fish.
MUSHROOMS.
Mushrooms are often plenty in the fields during the summer and fall, and are far superior in delicacy and flavor to the cul- tivated ones, but they should be used while fresh. Cut off and throw away the stems, pare the tops and throw them into a bowl with plenty of water with a little vinegar. Use a silver knife and if the vegetables do not blacken the silver they are safe to use.
VEGETABLES. 121