Cheese Sauce
From Use and preparation of food, 1919
This sauce is suitable to use in preparing creamed eggs or to pour over toast.
Presented as published in 1919. 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
319Calories
16 gProtein
24 gCarbs
18 gFat
Full nutrition (31 nutrients)
Calories319 kcal
Protein16 g
Carbohydrates24 g
Sugars12 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium278 mg
Potassium409 mg
Calcium503 mg
Iron0.9 mg
Magnesium41 mg
Phosphorus393 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A168 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline43 mg
Water227 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 46. The excerpt below is the record exactly as published.
CHEESE SAUCE. Milk, 1 cup. Cheese, 1 ounce (i cup grated cheese). Flour, 2 tablespoons. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.