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Cheese Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
417Calories
26 gProtein
22 gCarbs
30 gFat
Full nutrition (31 nutrients)
Calories417 kcal
Protein26 g
Carbohydrates22 g
Sugars12 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol98 mg
Sodium1157 mg
Potassium484 mg
Calcium839 mg
Iron0.5 mg
Magnesium51 mg
Phosphorus637 mg
Zinc3.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A217 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate9.9 mcg
Choline52 mg
Water230 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 190. The excerpt below is the record exactly as published.
Cheese Sauce. Cheese Sauce Melt Yz T butter, add J^ T each flour and grated cheese, Stir all together, and when well mixed add i c milk
Cook this with the app: pantry check, scaling, and the assistant.