Cream Sauce (for Vegetables)

Name: Cream Sauce (for Vegetables)
Ingredients: 1 oz. Plasmon arrowroot; 1 pint Plasmon stock; 0.5 pint cream; salt; any fresh vegetables — carrot, turnip, onion — and bunch sweet herbs

From Plasmon cookery book, 1904

This sauce is excellent for asparagus, artichokes, young carrots and turnips, marrows, and various kinds of beans.

Presented as published in 1904. 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

974Calories

17 gProtein

26 gCarbs

89 gFat

Full nutrition (33 nutrients)

Calories974 kcal

Protein17 g

Carbohydrates26 g

Fiber0 g

Sugars7.5 g

Total Fat89 g

Saturated Fat49 g

Monounsaturated Fat20 g

Polyunsaturated Fat1 g

Cholesterol255 mg

Sodium725 mg

Potassium724 mg

Calcium158 mg

Iron1 mg

Magnesium33 mg

Phosphorus261 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A4.7 mcg

Vitamin E0.1 mg

Vitamin K6.6 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.6 mg

Folate24 mcg

Choline44 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 29. The excerpt below is the record exactly as published.

CREAM SAUCE (for Vegetables).— Ingredients : 1 oz. Plasmon arrowroot ; 1 pint Plasmon stock; 4 pint cream , salt ; any fresh vegetables — carrot , turnip , onion — and bunch sweet herb

Cook this with the app: pantry check, scaling, and the assistant.