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Cream Sauce
From Kentucky receipt book, 1903
Serves 4
This sauce is nice for croquettes by using 0.5 pint of chicken stock and 0.5 pint of cream.
Presented as published in 1903. 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
436Calories
4 gProtein
11 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein3.5 g
Carbohydrates11 g
Fiber1.7 g
Sugars0.6 g
Total Fat46 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.5 g
Cholesterol128 mg
Sodium318 mg
Potassium245 mg
Calcium82 mg
Iron0.7 mg
Magnesium18 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A130 mcg
Vitamin E1.9 mg
Vitamin K7.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline3.2 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.
cream sauce and % cup mushrooms finely chopped. Brown sauce may be used instead of white sauce. Cream Sauce. One pint of cream, 1 tablespoon butter, ^ teaspoon salt, 2 table- spoons sifted flour, a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.