Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- four ounces of lump sugar
- two tablespoonfuls of melted butter
- a gill of water
- a pint of water
- pepper
- salt
Directions
Put four ounces of lump sugar, a gill of water, and half an ounce of the finest butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a bright brown. Then add half a pint of water; boll, skim, and when cold, bottle and cork it close. Add to soup or gravy as much of this as will sive a proper colour.
WHITE FLOUR GRAVY FOR VEGETABLES OR FISH. Take two tablespoonfuls of melted butter, and two of dour and blend, then boil with milk or water, to a light creamy consistency, seasoning with pepper and salt, if for fresh fish or vegetables.
THE BREADMAKER’S COOKING LESSONS.