Cheese Sauce

Name: Cheese Sauce
Ingredients: 1 oz. margarine; Salt and pepper to taste; 3 level tablespoons flour; 1 pint milk or stock; 2-4 oz. grated cheese; Pinch of ground mace

From Fish cookery, 1948

Presented as published in 1948. 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

697Calories

31 gProtein

42 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories697 kcal

Protein31 g

Carbohydrates42 g

Fiber0 g

Sugars7.5 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat9.3 g

Omega-30.1 g

Cholesterol64 mg

Sodium1677 mg

Potassium638 mg

Calcium521 mg

Iron2.6 mg

Magnesium45 mg

Phosphorus514 mg

Zinc3.3 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A366 mcg

Vitamin E4.8 mg

Vitamin K28 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.1 mg

Folate65 mcg

Choline55 mg

Caffeine0 mg

Water456 g

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.

Cheese Sauce - 1 oz. margarine Salt and pepper to taste 3 level tablespoons flour Pinch of ground mace 1 pint milk or stock 2-4 oz. grated cheese

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