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Cheese Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
253Calories
4 gProtein
4 gCarbs
30 gFat
Full nutrition (31 nutrients)
Calories253 kcal
Protein4.5 g
Carbohydrates3.9 g
Sugars0 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol87 mg
Sodium34 mg
Potassium69 mg
Calcium139 mg
Iron0.1 mg
Magnesium7.9 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin A33 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline1.6 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 120. The excerpt below is the record exactly as published.
two tablespoonfuls of butter and one tablespoonful of flour, add one cup of cream, and stir over the fìre until ali begins to thicken. Stir in three tablespoonfuls of Swiss cheese, a little white pepper
Cook this with the app: pantry check, scaling, and the assistant.