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Brown Roux
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
43Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories43 kcal
Protein1.3 g
Carbohydrates9.1 g
Total Fat0.2 g
Sodium0.2 mg
Potassium16 mg
Calcium2.2 mg
Iron0.7 mg
Magnesium3.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate19 mcg
Water1.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 191. The excerpt below is the record exactly as published.
Brown Eoux). As above, observing that you use six tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.