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English White Sauce
From Modern cookery, in all its branches, 1884
Serves 4
For the best kind of white sauce, see bechamel.
Presented as published in 1884. 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
439Calories
5 gProtein
9 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein4.8 g
Carbohydrates9.1 g
Fiber1.1 g
Sugars0.5 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0.1 g
Cholesterol139 mg
Sodium399 mg
Potassium177 mg
Calcium87 mg
Iron0.5 mg
Magnesium9.7 mg
Phosphorus88 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.3 mcg
Choline4.4 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 123. The excerpt below is the record exactly as published.
ENGLISH WHITE SAUCE. Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it ; stir in a thickening of arrow-root, or of flour and butter, add salt if needed, and mix with the gravy a quarter of a pint of boiling cream. For the best kind of white sauce, see bechamel. Good pale veal gravy, \ pint ; third of 1 lemon-rind : 15 to 20 minutes. Freshly pounded mace, third of saltspoonful ; butter, 1 to 2 oz. ; flour, 1 teaspoonful (or arrow-root an equal quantity) ; cream, i pint
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