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White Roux

Name: White Roux
Yield: 16 servings
Ingredients: Eight oz. of clarified butter; nine oz. of best-quality flour

From A guide to modern cookery, 1909

Serves 16

Cooking time is limited to avoid the taste of raw flour.

Presented as published in 1909. 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

186Calories

2 gProtein

12 gCarbs

14 gFat

Full nutrition (25 nutrients)

Calories186 kcal

Protein1.7 g

Carbohydrates12 g

Fiber0 g

Sugars0 g

Total Fat14 g

Saturated Fat8.5 g

Polyunsaturated Fat0.6 g

Cholesterol43 mg

Sodium0.3 mg

Potassium22 mg

Calcium3 mg

Iron0.9 mg

Magnesium4.3 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin B60 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate26 mcg

Water1.6 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 16. The excerpt below is the record exactly as published.

white roux, for white sauces and Béchamel. 19—BROWN ROUX Quantities for making about One lb.—Eight oz. of clarified butter, nine oz. of best-quality flour

Cook this with the app: pantry check, scaling, and the assistant.