French Cream Sauce

Name: French Cream Sauce
Ingredients: one cup sugar; one pint sweet milk; a tablespoonful butter; a pinch of salt; two heaping tablespoonfuls of corn starch; one egg; a small cup of sweet cream; a little nutmeg

From Arm & Hammer Soda book of valuable recipes, 1900

This formula makes a good sauce without the egg.

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

1214Calories

11 gProtein

280 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1214 kcal

Protein11 g

Carbohydrates280 g

Fiber0.1 g

Sugars201 g

Total Fat20 g

Saturated Fat2.2 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol217 mg

Sodium139 mg

Potassium1751 mg

Calcium140 mg

Iron5.1 mg

Magnesium134 mg

Phosphorus336 mg

Zinc1.3 mg

Copper1.2 mg

Manganese2 mg

Vitamin D1 mcg

Vitamin C63 mg

Vitamin A82 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.7 mg

Folate113 mcg

Choline147 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 13. The excerpt below is the record exactly as published.

FRENCH CREAM SAUCE. Heat in a double boiler or chafing- dish, one cup sugar, one pint sweet milk, with a pinch of salt and a tablespoonful butter; and two heaping tablespoonfuls of corn starch dissolved in a little milk and one egg. Stir occasionally until it thickens, then pour in a small cup of sweet cream and add a little nutmeg

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