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Cheese Sauce (Sauce au Fromage)

Name: Cheese Sauce (Sauce au Fromage)
Yield: 1 servings
Ingredients: One and a half cups milk; one tablespoon butter; one tablespoon flour; half cup grated American cheese; cayenne pepper; salt

From The Swedish, French, American cook book, 1918

Serves 1

Presented as published in 1918. 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

462Calories

25 gProtein

24 gCarbs

41 gFat

Full nutrition (31 nutrients)

Calories462 kcal

Protein25 g

Carbohydrates24 g

Sugars18 g

Total Fat41 g

Saturated Fat17 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol128 mg

Sodium484 mg

Potassium602 mg

Calcium824 mg

Iron0.5 mg

Magnesium60 mg

Phosphorus621 mg

Zinc3.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.5 mcg

Vitamin A283 mcg

Vitamin E0.6 mg

Vitamin K1.3 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.9 mg

Folate24 mcg

Choline65 mg

Water344 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.

Cheese Sauce (Sauce au Fromage ) One and a half cups milk, one tablespoon butter, one tablespoon flour, half cup grated American cheese, cayenne pepper and salt

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