Brown Gravy

Ingredients

• 1 y2 cups water
• 1 tablespoonful browned flour
• I tablespoonful white flour
• i tablespoonful Nut Butter
• Season with salt

Method

1. 1

   Dissolve the Nut Butter in the water.

2. 2

   Season with salt, and heat to boiling.

3. 3

   Thicken with flour, which should be well blended and rubbed smooth in a little cold water.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 56. The excerpt below is the record exactly as published.

— tablespoonful Nut Butter, 1^4 cups water, i tablespoonful browned flour, CUP tomato, i medium-sized leaf mint, i to 2 y2 teaspoonfuls white flour. Blend the Nut Butter and browned flour with the tomato and water. Add the mint, simmer to- gether for five or ten minutes. Thicken with the white flour which has been blended with a little water. Add one teaspoonful of salt. Let all boil up well, and it is ready to serve. Nut Butter. — Nut Butter as it comes from the can is very palatable eaten with sweet fruits, as raisins, figs, or dates. It also makes a very accept- able addition to Pure Gluten Biscuit for diabetics, and to bread or wafers. When used as butter, it is usually preferred prepared as follows : — Nut Butter for Bread. — • Put half the quantity of butter desired into a cup or bowl. Add to it a very little water, rub in thoroughly with a spoon, then add a little more water, and rub that in ; con- tinue adding water, scraping out the spoon occa- ii 162 Healthful Cookery sionally, of course, until the butter is perfectly smooth. If salt is desired, it is better sprinkled on after the bread is spread; but without the salt, it re- minds one of the celebrated Devonshire cream. Nut Meal. — May be eaten in a great variety of ways. It is delicious in the form of gruel or puree. Combined with fruit in various ways, it is delicate and wholesome. *Tomato Sauce. — ]/2 can tomato, i stalk celery, 2 tablespoonfuls Nut Meal. Stew one pint of tomato with a bit of onion or a stalk of celery. Strain, add salt to season, and two tablespoonfuls of Nut Meal. Lentil Dressing. — Cook some good lentils with a few slices of onion for flavoring. When tender, rub through a colander, and add one-half as much stewed and strained tomato as there is of the len- tils. Add salt to season and a tablespoonful of Nut Butter to each quart of dressing. This makes an excellent dressing for baked potatoes, vegetable roast, and also for toast. *Brown Gravy. — i y2 cups water, i tablespoonful browned flour, I tablespoonful white flour, i table- spoonful Nut Butter. Dissolve the Nut Butter in the water. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.