Hot Mornay Sauce

Name: Hot Mornay Sauce
Ingredients: Put a tablespoonful of butter; add a tablespoonful of flour; a cup and a half of boiling hot milk; the yolks of two eggs; a half cup of grated American cheese; pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Presented as published in 1924. 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

386Calories

26 gProtein

8 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories386 kcal

Protein26 g

Carbohydrates8.1 g

Fiber0 g

Sugars0.5 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol456 mg

Sodium487 mg

Potassium192 mg

Calcium431 mg

Iron2.3 mg

Magnesium28 mg

Phosphorus449 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A326 mcg

Vitamin E1.4 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.6 mg

Folate71 mcg

Choline294 mg

Caffeine0 mg

Water99 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 71. The excerpt below is the record exactly as published.

Hot Mornay Sauce Sauce Mornay, chaude Put a tablespoonful of butter in a saucepan on the stove; when it is melted add a tablespoonful of flour, a cup and a half of boiling hot milk; beat the sauce until nice and creamy, then add to it the yolks of two eggs [when adding the eggs take care that it does not curdle] then add a half cup of grated American cheese, season to taste with pepper and salt

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