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To Brown Flour
From The national course in home economics, 1917
Serves 4
Used for coloring and thickening sauces.
Presented as published in 1917. 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
35Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories35 kcal
Protein1 g
Carbohydrates7.3 g
Total Fat0.1 g
Sodium0.2 mg
Potassium13 mg
Calcium1.8 mg
Iron0.5 mg
Magnesium2.5 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate15 mcg
Water0.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 279. The excerpt below is the record exactly as published.
TO BROWN FLOUR. Spread a small quantity of flour
Cook this with the app: pantry check, scaling, and the assistant.