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MILK SAUCE
From Original White House Cookbook, 1887
Serves 1
Nice in place of cold cream.
Presented as published in 1887. 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
1021Calories
15 gProtein
218 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1021 kcal
Protein15 g
Carbohydrates218 g
Fiber0 g
Sugars213 g
Total Fat36 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol282 mg
Sodium169 mg
Potassium455 mg
Calcium335 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus359 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate36 mcg
Choline190 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 270. The excerpt below is the record exactly as published.
MILK SAUCE. Dissolve a tablespoonful of flour in cold milk ; see that it is free from lumps. Whisk an ounce of butter and a cupful of sugar to a cream and add to it a pinch of salt. Mix together half a pint of milk, one egg
Cook this with the app: pantry check, scaling, and the assistant.