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Cream Sauce
From Vegetarian cookery, 1891
Serves 4
Can be used with asparagus or other boiled vegetables as a substitute for butter sauce.
Presented as published in 1891. 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
204Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein1.3 g
Carbohydrates2.5 g
Fiber0 g
Sugars0.2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol61 mg
Sodium14 mg
Potassium65 mg
Calcium41 mg
Iron0 mg
Magnesium4.1 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline0.7 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 64. The excerpt below is the record exactly as published.
Cream Sauce. Half a pint of cream, one tea-spoonful of arrowroot, and one table-spoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.