Creamed Wieners
From Keep the war foods cooking, 1918
Presented as published in 1918. 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
2088Calories
76 gProtein
58 gCarbs
195 gFat
Full nutrition (34 nutrients)
Calories2088 kcal
Protein76 g
Carbohydrates58 g
Fiber0 g
Sugars30 g
Total Fat195 g
Saturated Fat56 g
Monounsaturated Fat69 g
Polyunsaturated Fat37 g
Omega-31.6 g
Cholesterol623 mg
Sodium6736 mg
Potassium2835 mg
Calcium1028 mg
Iron8 mg
Magnesium108 mg
Phosphorus1459 mg
Zinc8.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.1 mcg
Vitamin C153 mg
Vitamin A289 mcg
Vitamin E3.1 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B126.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)20 mg
Folate66 mcg
Choline385 mg
Caffeine0 mg
Water613 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 3. The excerpt below is the record exactly as published.
CREAMED WIENERS. 2 cups white sauce No. 2. 1% lb. wieners. Sauce:—2 tablespoons flour, 2 tablespoons butter to one cup milk
Cook this with the app: pantry check, scaling, and the assistant.