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Cream Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
No method was recorded for this recipe.
Nutrition per serving
577Calories
11 gProtein
22 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein11 g
Carbohydrates22 g
Fiber0.1 g
Sugars12 g
Total Fat61 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol181 mg
Sodium702 mg
Potassium496 mg
Calcium376 mg
Iron0.5 mg
Magnesium39 mg
Phosphorus324 mg
Zinc1.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline43 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 62. The excerpt below is the record exactly as published.
cream sauce. LABORATORY COOK BOOK. 115 CREAM SAUCE. 1 T, butter 1 cup milk 1 T. flour y2 cup cream i/4 t. salt y8 t. pepper
Cook this with the app: pantry check, scaling, and the assistant.