vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
CREAM SAUCE, WARM
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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
338Calories
3 gProtein
20 gCarbs
28 gFat
Full nutrition (24 nutrients)
Calories338 kcal
Protein2.6 g
Carbohydrates20 g
Sugars17 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium16 mg
Potassium76 mg
Calcium48 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water54 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 269. The excerpt below is the record exactly as published.
CREAM SAUCE, WARM. Heat a pint of cream slowly in a double boiler ; when nearly boiling, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract ; stir it thoroughly and add, when cool, the whites of two well-beaten eggs
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