Snowy Sauce
From The Pennsylvania German cook book, 1902
Good with any of the puddings.
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
966Calories
12 gProtein
218 gCarbs
20 gFat
Full nutrition (30 nutrients)
Calories966 kcal
Protein12 g
Carbohydrates218 g
Sugars212 g
Total Fat20 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium96 mg
Potassium383 mg
Calcium305 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus257 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline43 mg
Water244 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 20. The excerpt below is the record exactly as published.
SNOWY SAUCE. Boil one cup milk, thicken with one tablespoon flour rubbed smooth in cold niilk, add a little salt, boil. Cream one tablespoon of butter and one cup of sugar flavor with vanilla and heat into the thickened milk, add the w'ell beaten white of one eg
Cook this with the app: pantry check, scaling, and the assistant.