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Pale Roux

Name: Pale Roux
Yield: 6 servings
Ingredients: Eight oz. of clarified butter; nine oz. of best-quality flour

From A guide to modern cookery, 1909

Serves 6

The same observations regarding the cohering element apply as for brown roux.

Presented as published in 1909. 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

496Calories

5 gProtein

33 gCarbs

38 gFat

Full nutrition (25 nutrients)

Calories496 kcal

Protein4.6 g

Carbohydrates33 g

Fiber0 g

Sugars0 g

Total Fat38 g

Saturated Fat23 g

Polyunsaturated Fat1.5 g

Cholesterol113 mg

Sodium0.9 mg

Potassium58 mg

Calcium8.1 mg

Iron2.4 mg

Magnesium11 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin C0 mg

Vitamin B60 mg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate68 mcg

Water4.4 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 16. The excerpt below is the record exactly as published.

pale roux, for veloutés, or cream sauces; and white roux, for white sauces and Béchamel. 19—BROWN ROUX Quantities for making about One lb.—Eight oz. of clarified butter, nine oz. of best-quality flour

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