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 |
| 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
- a large teaspoonful of flour
- a pint of cold water
- 1/4 pint
- 1 teaspoonful
- salt
Directions
(_A good common Receipt._)
Put into a basin a large teaspoonful of flour, and a little salt, then mix with them very gradually and very smoothly a quarter of a pint of cold water; turn these into a small clean saucepan, and shake or stir them constantly over a clear fire until they have boiled a couple of minutes, then add an ounce and a half of butter cut small, keep the sauce stirred until this is entirely dissolved, give the whole a minute’s boil, and serve it quickly. The more usual mode is to put the butter in at first with the flour and water; but for inexperienced or unskilful cooks the safer plan is to follow the present receipt.
Water, 1/4 pint; flour, 1 teaspoonful: 2 minutes. Butter, 1-1/2 oz.; 1 minute.
_Obs._—To render this a _rich_ sauce, increase or even _double_ the proportion of butter.