Dutch Sauce

Name: Dutch Sauce
Ingredients: i Oz Flour; 4 Pint Milk; Pepper and Salt; i Oz. Butter; i Egg (Yolk); Few Drops Lemon Juice

From Evans' recipe cookery book, 1900

Presented as published in 1900. 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

1295Calories

67 gProtein

119 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1295 kcal

Protein67 g

Carbohydrates119 g

Fiber0.3 g

Sugars96 g

Total Fat86 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol300 mg

Sodium745 mg

Potassium3071 mg

Calcium2413 mg

Iron1.7 mg

Magnesium246 mg

Phosphorus2013 mg

Zinc8.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D19 mcg

Vitamin C39 mg

Vitamin A624 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B1211 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2.8 mg

Niacin (B3)4 mg

Folate65 mcg

Choline352 mg

Caffeine0 mg

Water1818 g

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 41. The excerpt below is the record exactly as published.

DUTCH SAUCE. Ingredients. i Oz Flour. 4 Pint Milk. Pepper and Salt. . i Oz. Butter. i Egg (Yolk). Few Drops Lemon Juice

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