Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1 tablespoonful each of carrot
- 1/2 teaspoonful of salt
- 1/4 teaspoonful of pepper
- one tablespoonful of butter in a saucepan
- a tablespoonful of butter
- 1 bay-leaf
- 3 cloves
- cloves
- salt
- pepper
Directions
(MEATS, CROQUETTES AND ENTREES)
2 tablespoonfuls of butter. 1 tablespoonful of flour. 1 tablespoonful each of carrot and onion. 1/2 can of tomatoes. Parsley. 1 bay-leaf. 3 cloves. 1/2 teaspoonful of salt. 1/4 teaspoonful of pepper.
Put one tablespoonful of butter in a saucepan; add the chopped onion and carrot, and let slightly brown; add the flour and cook five minutes, stirring constantly. Then add the tomatoes, cloves, bay-leaf, salt and pepper. Cook slowly for half an hour, or until the tomatoes are soft and reduced to right consistency. Then add a tablespoonful of butter (a small piece at a time to prevent an oily line); strain; add more salt and pepper if necessary.