Brown Sauce
From Every-day dishes and every-day work, 1897
If desired, the milk may be flavored with onion before adding the flour.
Presented as published in 1897. 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
1664Calories
11 gProtein
30 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1664 kcal
Protein11 g
Carbohydrates30 g
Fiber0 g
Sugars0 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium1263 mg
Potassium475 mg
Calcium290 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus284 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 57. The excerpt below is the record exactly as published.
Brown Sauce. — Heat a pint of thin cream, and when boiling, add half a teaspoonful of salt and two tablespoonfuls of flour browned in the oven
Cook this with the app: pantry check, scaling, and the assistant.