Sauce Blanche
From The "Queen" cookery books: Vegetables, 1902
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
340Calories
10 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein10 g
Carbohydrates34 g
Fiber1.9 g
Sugars0.6 g
Total Fat16 g
Saturated Fat3.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium85 mg
Calcium29 mg
Iron2.2 mg
Magnesium6.9 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline148 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 5. The excerpt below is the record exactly as published.
Sauce blanche : Melt 2oz. of delicate white roux, season to taste with salt and white pepper, moisten it with about half a pint of boiling water, or milk, as you like, and stir it over the fire until it boils and thickens ; then lift it off the fire and strain to it the yolk of an egg previously beaten up with the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.