Browned Flour for Thickening

Name: Browned Flour for Thickening
Ingredients: a cupful of flour; a heaping tablespoonful of this with three tablespoonfuls of cold water; the lemon-juice; mustard; Worcestershire sauce; A teaspoonful of catsup

From Cookery for beginners, 1884

This is a good dinner or breakfast dish.

Presented as published in 1884. 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

490Calories

14 gProtein

103 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein14 g

Carbohydrates103 g

Fiber0.8 g

Sugars3.4 g

Total Fat2.4 g

Saturated Fat0 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium439 mg

Potassium353 mg

Calcium53 mg

Iron8.2 mg

Magnesium45 mg

Phosphorus165 mg

Zinc1.1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C8.4 mg

Vitamin A2.9 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.7 mg

Folate207 mcg

Choline1.9 mg

Caffeine0 mg

Water71 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 14. The excerpt below is the record exactly as published.

a cupful of flour — at a time, and keep it in a glass jar for thickening gravies, etc. Wet up a heaping tablespoonful of this with three tablespoonfuls of cold water, the lemon- juice, mustard and Worcestershire sauce. Rub smooth and stir well into the stew. Boil two minutes longer to thicken the gravy and turn out into a deep covered dish. This is a good dinner, as well as breakfast dish. A teaspoonful of catsup

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