vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Sauce
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
420Calories
2 gProtein
57 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein1.7 g
Carbohydrates57 g
Fiber0.3 g
Sugars50 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium80 mg
Potassium67 mg
Calcium55 mg
Iron2 mg
Magnesium5.6 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline0.8 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 350. The excerpt below is the record exactly as published.
Cream Sauce. This sauce, which should be served hot, is made by putting a cupful of sugar and half a cupful of boiling water into a saucepan, and boiling rapidly for a quarter PUDDINGS. 667 of an hour ; beating a cupful of rich cream with a whisk or fork, and gradually beating it into the boiling syrup, at the end of the quarter of an hour ; and finally flavor- ing with a generous teaspoonful of vanilla extract
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