Vegetable Sauces
From Foods that will win the war, 1918
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
403Calories
16 gProtein
65 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein16 g
Carbohydrates65 g
Fiber0.3 g
Sugars12 g
Total Fat9.4 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium3847 mg
Potassium474 mg
Calcium315 mg
Iron3.6 mg
Magnesium48 mg
Phosphorus317 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0.9 mg
Vitamin A102 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate102 mcg
Choline44 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 39. The excerpt below is the record exactly as published.
VEGETABLE SAUCES 4 cup fat 2-cups vegetable stock, + cup flour or 1 teaspoon salt 1 cup vegetable stock $ teaspoon cayenne 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.