Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 wineglassful of water
- 1/2 pint of water
- 1 tablespoonful of flour
- 1/2 gill of water
- 1/2 spoonful of white vinegar
- 1 dessertspoonful of flour
- four largest are appropriated to the cultivation of nutmegs
- two kinds of nutmeg
- one wild
- salt
- vinegar
- nutmeg
Directions
376. INGREDIENTS.--1/4 lb. of butter, a dessertspoonful of flour, 1 wineglassful of water, salt to taste.
_Mode_.--Cut the butter up into small pieces, put it in a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it _one way_ constantly till the whole of the ingredients are melted and thoroughly blended. Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil.
_Time_.--1 minute to simmer.
_Average cost_ for this quantity, 4d.
_(More Economical.)_
377. INGREDIENTS.--2 oz. of butter, 1 dessertspoonful of flour, salt to taste, 1/2 pint of water.
_Mode_.--Mix the flour and water to a smooth batter, which put into a saucepan. Add the butter and a seasoning of salt, keep stirring _one way_ till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve.
_Time_.--2 minutes to simmer.
_Average cost_ for this quantity, 2d.
MELTED BUTTER (the French Sauce Blanche).
378. INGREDIENTS.--1/4 lb. of fresh butter, 1 tablespoonful of flour, salt to taste, 1/2 gill of water, 1/2 spoonful of white vinegar, a very little grated nutmeg.
_Mode_.--Mix the flour and water to a smooth batter, carefully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingredients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour.
_Time_.--1 minute to simmer.
_Average cost_, 5d. for this quantity.
NUTMEG.--This is a native of the Moluccas, and was long kept from being spread in other places by the monopolizing spirit of the Dutch, who endeavoured to keep it wholly to themselves by eradicating it from every other island. We find it stated in "Beeton's Dictionary of Universal Information," under the article "Banda Islands," that the four largest are appropriated to the cultivation of nutmegs, of which about 500,000 lbs. are annually produced. The plant, through the enterprise of the British, has now found its way into Penang and Bencooleu, where it flourishes and produces well. It has also been tried to be naturalized in the West Indies, and it bears fruit all the year round. There are two kinds of nutmeg,--one wild, and long and oval-shaped, the other cultivated, and nearly round. The best is firm and hard, and has a strong aromatic odour, with a hot and acrid taste. It ought to be used with caution by those who are of paralytic or apoplectic habits.