vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Sauce
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
369Calories
2 gProtein
20 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories369 kcal
Protein1.8 g
Carbohydrates20 g
Fiber0 g
Sugars16 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0 g
Cholesterol90 mg
Sodium19 mg
Potassium87 mg
Calcium54 mg
Iron0 mg
Magnesium5.4 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 103. The excerpt below is the record exactly as published.
Cream Sauce. 1 cup thick cream. \2 cup powdered sugar. Yo cup thin cream. 1 teaspoon vanilla. Mix and beat until stiff, and flavor. Orange Sauce. Whites 3 eggs. Juice and grated rind 1 orange. 1 cup powdered sugar. Juice 1 lemon. Beat whites of eggs (just as you are ready to use the sauce) until very stiff, add the sugar slowly, and '228 SCIENTIFIC COOKING. continue the beating for a few moments. Flavor with juice and rind of orange and lemon. Foamy Sauce- 1 cup powdered sugar.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.