vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Sauce, 2
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
672Calories
9 gProtein
40 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein8.9 g
Carbohydrates40 g
Fiber5.2 g
Sugars14 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat0.1 g
Cholesterol125 mg
Sodium307 mg
Potassium485 mg
Calcium302 mg
Iron0.9 mg
Magnesium73 mg
Phosphorus299 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate19 mcg
Choline3.7 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 310. The excerpt below is the record exactly as published.
Cream Sauce, 2 1 cupful sour cream. I Vanilla essence. 1 table-sp. castor sugar. Grated nutmeg. 2 table-sps. sherry
Cook this with the app: pantry check, scaling, and the assistant.