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How to make the Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
555Calories
12 gProtein
25 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories555 kcal
Protein12 g
Carbohydrates25 g
Fiber0.7 g
Sugars0 g
Total Fat58 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.2 g
Cholesterol159 mg
Sodium68 mg
Potassium318 mg
Calcium89 mg
Iron2.1 mg
Magnesium14 mg
Phosphorus149 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate72 mcg
Choline15 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 67. The excerpt below is the record exactly as published.
How te make the Sauoe Melt a tablespoonf ul of butter in saucepan and add a table- spoonful of flour. Strain the gravy from the pan in which the fish has been cooked. Add a full cup of it to the butter and flour. Let it come to a boil, then cook five minutes. Season to tasto, add one-half cup of rich cream
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