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Radishes in White Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 4
To be served as a vegetable entree, or with roast meat.
Presented as published in 1899. 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
23Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.7 g
Carbohydrates4 g
Fiber1.1 g
Sugars1.8 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0.2 mg
Sodium41 mg
Potassium149 mg
Calcium24 mg
Iron0.5 mg
Magnesium7.8 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A282 mcg
Vitamin E0.3 mg
Vitamin K107 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline4 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 65. The excerpt below is the record exactly as published.
ADISHES IN WHITE SAUCE. 1 bunch radishes ^ pt. white sauce 2 or 3 carrots Parsley
Cook this with the app: pantry check, scaling, and the assistant.