Dutch Sauce
From Choice cookery, 1888
Presented as published in 1888. 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
180Calories
9 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein9.1 g
Carbohydrates17 g
Fiber0.3 g
Sugars12 g
Total Fat8.2 g
Saturated Fat4.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol29 mg
Sodium183 mg
Potassium388 mg
Calcium307 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline43 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 44. The excerpt below is the record exactly as published.
pint milk J pint cream 1 dessertspoonful sugar I A dust of salt • Dissolve the butter, stir in the flour until smooth, then add the milk, cream, sugar, salt, and any flavour- ing such as almonds, &c., according to what it is required for. 116 No. 193. CREME SAUCE. 1 oz. butter £ pint white stock Salt, pepper 1 small carrot A bay leaf A few drops of lemon juice 1 oz. flour £ pint cream A small piece of onion 1 stalk celery A bunch of sweet herbs Melt the butter, stir in the flour until smooth, then add the stock, cream, vegetables (sliced), also the season- ing ; allow this to simmer gently 1 5 minutes ; pass through a fine sieve, and serve. If necesary add a little more cream. No. 194. DUTCH SAUCE. £ pint milk | oz. flour Salt Yolks of 2 eggs 1 tablespoonful vinegar £ tablespoonful mustard
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