Cream Sauce
From The Common sense recipe book, 1898
Presented as published in 1898. 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
1662Calories
11 gProtein
210 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1662 kcal
Protein11 g
Carbohydrates210 g
Fiber0 g
Sugars201 g
Total Fat89 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol427 mg
Sodium122 mg
Potassium307 mg
Calcium174 mg
Iron1 mg
Magnesium21 mg
Phosphorus233 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 74. The excerpt below is the record exactly as published.
One cup of sugar, half a cup of butter and one egg. Stir all together without having previously beaten the egg. Beat till very light. Flavor to taste. Notwithstanding its name this is the best sauce made. HAR DiSAUCE, One cup of sugar and half a cup of butter. Beat to a froth and flavor with brandy or wine. CREAMUSAUGE, Half a pint of cream, one cup of sugar, one teaspoontul of vanilla
Cook this with the app: pantry check, scaling, and the assistant.