Cream Sauce
From The home science cook book, 1902
Presented as published in 1902. 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
861Calories
6 gProtein
21 gCarbs
84 gFat
Full nutrition (24 nutrients)
Calories861 kcal
Protein6.4 g
Carbohydrates21 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium49 mg
Potassium248 mg
Calcium146 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus150 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate25 mcg
Water138 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 29. The excerpt below is the record exactly as published.
Cream Sauce. Thicken thin, hot cream by adding flour blended with a little cold milk
Cook this with the app: pantry check, scaling, and the assistant.