vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
483Calories
2 gProtein
6 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein2.1 g
Carbohydrates6 g
Fiber0.3 g
Sugars3.9 g
Total Fat50 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol53 mg
Sodium375 mg
Potassium88 mg
Calcium49 mg
Iron0.3 mg
Magnesium9.6 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A82 mcg
Vitamin E2.1 mg
Vitamin K91 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.2 mcg
Choline27 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 16. The excerpt below is the record exactly as published.
Cream Sauce. To 14 ^^P of mayonnaise add 1 tablespoon tarragon vinegar and 1 teaspoon English mustard, 2 tablespoons fresh grated horseradish, salt, cayenne. Add, stirring continuously, 1 cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.