vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Sauce
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
540Calories
7 gProtein
28 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories540 kcal
Protein7.4 g
Carbohydrates28 g
Fiber0 g
Sugars14 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Cholesterol125 mg
Sodium303 mg
Potassium397 mg
Calcium256 mg
Iron0.1 mg
Magnesium27 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline1.5 mg
Caffeine0 mg
Water200 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.