Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
618
Calories
14g
Protein
13g
Fat
109g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one tablespoonful of butter
- 1 cupful of stock
- 1 tablespoonful of french mustard
- 1 tablespoonful of vinegar
- 1 teaspoonful of dry english mustard
- 1/2 teaspoonful salt
- 1 teaspoonful of sugar
- a dash of cayenne
- one teaspoonful of flour
- cayenne
Directions
1
(CORNED BEEF, BROILED AND ROASTED MEATS)
2
Make a roux of one tablespoonful of butter and one teaspoonful of flour. Add to it
3
1 cupful of stock. 1 tablespoonful of French mustard. 1 tablespoonful of vinegar. A dash of cayenne. 1 teaspoonful of dry English mustard. 1/2 teaspoonful salt. 1 teaspoonful of sugar.
4
Cook slowly for ten minutes.
By Mary Ronald ·
Recipe sourced from
gutenberg