Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 1 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 large cup stewed tomato
- 3 whole cloves
- 3 whole allspice
- cloves
- allspice
- salt
- pepper
Directions
1 large cup stewed tomato or the same quantity of the fresh fruit cut up fine, 1 tablespoon flour. 1 tablespoon butter, 1 tablespoon sugar. 3 whole cloves, 3 whole allspice, salt and pepper to taste ; stew the tomato if fresh, twent}^ minutes, with the spices ; if al- ready cooked, thoroughly heat ; rub through a wire sieve (the sieve sliould be fine enough to hold the seeds) ; add sugar, salt, pepper, and lastly the flour and butter rubbed to a cream together; boil up liard for a moment, stirring all the time, and serve.