Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Walnut | 1 walnut half (4g) | 26 |
| Meat | 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 cup chopped black walnut meats 2-3 tablespns
- one tablespoon of flour may be calculated
- 3 tablespns
- 1 1/4 teaspn
Directions
1 qt. mashed potato ½-1 cup chopped black walnut meats 2-3 tablespns. grated onion 1¼ teaspn. salt
MEAT AND VEGETABLE GRAVIES AND SAUCES
“Perfection in the art of cookery is attainable only by lengthened experience and careful study of the qualities of foods and the application of sauces and seasonings. _It is chiefly in knowing how to make and apply sauces that a cook shows her skill._”
--_Old Writer._
Suggestions
Use pastry flour for gravies and sauces.
The sauce should be a little more salt than the food with which it is to be served.
As a rule, the sauce should be poured around, not over the food.
No positive general rule can be given for thickening, as flour varies and different kinds of liquid require different proportions. Also the evaporation of liquids, in different quantities, varies.
About one tablespoon of flour may be calculated for each cup of water; but for milk, cream or tomato that amount is quite too much.
Do not make sauces too thick. A sauce should not be a paste. The consistency of medium cream is about right for nearly all; some should be thinner, and a few slightly thicker.
As they thicken by standing, make sauces thinner at first than required.
A Roux is a mixture of oil or butter, and flour, heated together for thickening sauces. It is used in the following manner;
Heat the oil, without browning, in a saucepan; add the flour, rub smooth with wire batter whip, then add liquid, hot, stirring until smooth. The sauce should come to the boiling point only and be removed at once from the fire as otherwise the oil will separate.
Adding flour to hot oil cooks it more perfectly than a boiling liquid and obviates the raw flour taste.
Directions for flavoring, pp. 24-27.