Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
608
Calories
14g
Protein
13g
Fat
106g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
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
- one slice of onion
- an ounce of butter
- a tablespoonful of flour
- two cloves
Directions
1
Take a quart can of tomatoes, put it over the fire in a stewpan, put in one slice of onion and two cloves, a little pepper and salt; boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of flour; stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table.
2
Excellent for mutton, chops, roast beef, etc.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg