Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
154
Calories
8g
Protein
8g
Fat
13g
Carbs
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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 clove garlic 1-2 teaspns
- 1 3/4 cup boiling water 3/4 cup milk salt 1/2 tablespn
- 3/4 cup milk salt 1/2 tablespn
- 2/3 tablespn
- 1 1/3 tablespn
- 2 teaspns
- 2 tablespns
- 1/2 tablespn
- parsley
Directions
1
⅔ tablespn. butter 1⅓ tablespn. oil ½-1 clove garlic 1-2 teaspns. browned flour 1½-2 tablespns. white flour 1¾ cup boiling water ¾ cup milk salt ½ tablespn. chopped parsley
2
Throw crushed or finely-chopped garlic into oil and proceed as for sauce with roux, adding parsley last, of course. The sauce is nice without the parsley. Raw or steamed nut butter may be used.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg