Drawn Butter Sauce
From Principles of food preparation, 1914
Seasoning should be in the proportion for Medium White Sauce.
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
Nutrition per serving
818Calories
5 gProtein
12 gCarbs
94 gFat
Full nutrition (24 nutrients)
Calories818 kcal
Protein5.2 g
Carbohydrates12 g
Total Fat94 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol273 mg
Sodium50 mg
Potassium235 mg
Calcium146 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.3 mcg
Water139 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 25. The excerpt below is the record exactly as published.
Drawn Butter Sauce Ingredients and Proportions. To each cupful of thin cream add one tablespoonful of butter and one-half table- spoonful of flo
Cook this with the app: pantry check, scaling, and the assistant.