Cream Sauce
From What to eat, how to serve it, 1891
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
950Calories
13 gProtein
20 gCarbs
113 gFat
Full nutrition (31 nutrients)
Calories950 kcal
Protein13 g
Carbohydrates20 g
Sugars12 g
Total Fat113 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol333 mg
Sodium144 mg
Potassium598 mg
Calcium447 mg
Iron0 mg
Magnesium43 mg
Phosphorus385 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline43 mg
Water355 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
Cream Sauce. . Stewed Potatoes. Graham Pop- Overs. Broiled Salt Mackerel, — Soak your fish overnight in cold water, and wipe it dry before putting it on the gridiron. Broil over a clear fire, lay on a hot platter, and pour the sauce over it. 61 WHAT TO EAT — HOW TO SERVE IT Cream Sauce, — Make like white sauce given above, doubling the quantity of butter, seasoning to taste, and using half milk, half cream
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