vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Parmesan Sauce (Sauce Parmesan) a la Milanaise
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
697Calories
46 gProtein
31 gCarbs
43 gFat
Full nutrition (31 nutrients)
Calories697 kcal
Protein46 g
Carbohydrates31 g
Sugars18 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol143 mg
Sodium2123 mg
Potassium757 mg
Calcium1452 mg
Iron0.5 mg
Magnesium83 mg
Phosphorus1088 mg
Zinc6.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin A376 mcg
Vitamin E0.8 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline81 mg
Water348 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 459. The excerpt below is the record exactly as published.
armesan Sauce ( Sauce Parmesan) a la Milanaise Make a rich cream sauce from butter, flour, and one and a half cups milk; add quarter pound grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.