Cheese Sauce

Name: Cheese Sauce
Ingredients: 1 cupful milk; 2 tbs. flour; 1 tbs. cottage cheese; Salt and pepper to taste

From Carolina cookery from Quaker kitchens, 1924

This sauce may be used in preparing creamed eggs or for ordinary milk toast.

Presented as published in 1924. 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

215Calories

11 gProtein

24 gCarbs

8 gFat

Full nutrition (30 nutrients)

Calories215 kcal

Protein11 g

Carbohydrates24 g

Sugars12 g

Total Fat8.3 g

Saturated Fat4.7 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol31 mg

Sodium137 mg

Potassium403 mg

Calcium317 mg

Iron0.9 mg

Magnesium34 mg

Phosphorus283 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin A87 mcg

Vitamin E0.1 mg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.3 mg

Folate26 mcg

Choline43 mg

Water227 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 16. The excerpt below is the record exactly as published.

CHEESE SAUCE 1 cupful milk 2 tbs. flour 1 tbs. cottage cheese Salt and pepper to taste

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