Brown Sauce
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
1729Calories
12 gProtein
31 gCarbs
174 gFat
Full nutrition (24 nutrients)
Calories1729 kcal
Protein12 g
Carbohydrates31 g
Total Fat174 g
Saturated Fat99 g
Monounsaturated Fat36 g
Cholesterol502 mg
Sodium101 mg
Potassium494 mg
Calcium301 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus295 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate25 mcg
Water285 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.
two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.