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Cheese Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
603Calories
33 gProtein
20 gCarbs
55 gFat
Full nutrition (31 nutrients)
Calories603 kcal
Protein33 g
Carbohydrates20 g
Sugars12 g
Total Fat55 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.5 g
Omega-30.2 g
Cholesterol166 mg
Sodium781 mg
Potassium460 mg
Calcium1045 mg
Iron0.6 mg
Magnesium59 mg
Phosphorus738 mg
Zinc4.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A410 mcg
Vitamin E0.9 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate35 mcg
Choline43 mg
Water256 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.
cheese sauce, put a layer of egg in a dish, then a layer of sauce, then of egg, and so on until the dish is full. Put on the top some grated cheese and bread crumbs, put in oven in hot water — uncovered — for ten minutes. When THE SWEDISH, FRENCH, AMERICAN COOK BOOK 251 ready to serve, put the dish on a paper doily; garnish with parsley at the side. If ramequin cups are used, put a slice of hard-boiled egg on each. Cheese Sauce. Put one tablespoon butter in a pan, add one tablespoon flour, then one cup milk, pepper and salt. Beat well; add one cup grated American cheese
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