Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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 teaspoonful of flour
- 4 tablespoonfuls of gravy
- 1 teaspoonful of made mustard
- 1 teaspoonful of vinegar
- a wineglassful of brandy
- 3 onions
- 1/2 lemon
- one boil
- 2 lbs
- salt
- pepper
- mustard
- vinegar
Directions
514. INGREDIENTS.--1/4 lb. of butter, 1/4 lb. of pounded sugar, a wineglassful of brandy or rum.
_Mode_.--Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress.
_Average cost_, 8d. for this quantity.
_Sufficient_ for a pudding.
SAUCE ROBERT, for Steaks, &c.
515. INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.
_Mode_.--Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.
_Time_.---Altogether 1/2 hour. _Average cost_, for this quantity, 6d.
_Seasonable_ at any time.
_Sufficient_ for about 2 lbs. of steak.
_Note_.--This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.