vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked and Quaker omelets.
Presented as published in 1880. 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
409Calories
3 gProtein
6 gCarbs
42 gFat
Full nutrition (24 nutrients)
Calories409 kcal
Protein2.6 g
Carbohydrates6 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium116 mg
Calcium72 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.
Cream Sauce. One pint of cream, one generous table-spoonful of flour, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.