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Very Common White Sauce
From Modern cookery, in all its branches, 1884
Serves 2
Can be served with chicken liver.
Presented as published in 1884. 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
682Calories
12 gProtein
68 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein12 g
Carbohydrates68 g
Fiber28 g
Sugars2.8 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol121 mg
Sodium70 mg
Potassium1389 mg
Calcium540 mg
Iron11 mg
Magnesium177 mg
Phosphorus220 mg
Zinc1.8 mg
Copper1.4 mg
Manganese9.8 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A132 mcg
Vitamin E1.1 mg
Vitamin K536 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate67 mcg
Choline16 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 123. The excerpt below is the record exactly as published.
VERY COMMON WHITE SAUCE. The neck and the feet of a fowl, nicely cleaned, and stewed down in half a pint of water, until it is reduced to less than a quarter of a pint, with a thin strip or two of lemon-rind, a small blade of mace, a small branch or two of parsley, a little salt, and half a dozen corns of pepper, then strained, thickened, and flavoured by the preceding re- ceipt, and mixed with something more than half the quantity of cream
Cook this with the app: pantry check, scaling, and the assistant.