vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sharp White Sauce
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
353Calories
2 gProtein
32 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein1.6 g
Carbohydrates32 g
Fiber2.1 g
Sugars17 g
Total Fat22 g
Saturated Fat4.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat12 g
Cholesterol9.1 mg
Sodium868 mg
Potassium191 mg
Calcium40 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A17 mcg
Vitamin E2.2 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.5 mcg
Choline14 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 248. The excerpt below is the record exactly as published.
sharp white sauce. If the gravy is desired make it as follows : After the pork is done, take it up, remove the strings, and keep it hot; pour out of the pan all but two tablespoonfuls of the dripping, set the pan over the fire, stir in two tablespoonfuls of flour, and let it brown ; then stir in enough boiling water to make a gravy of the proper consistency, season with salt and pepper, let it boil for a moment, and then serve it with the meat. Sharp White Sauce. Pare, core, and slice four ounces of apples. Put them in a pan, and just cover with white wine, and 620 SWEDEN stew till all the wine is reduced. Pass the pulp through a sieve into a bowl ; when cold, stir in the same quantity of finely-grated horse-radish, and a gill of mayonnaise sauce
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