White Sauce
From A practical cook and text book for general use, 1896
This sauce can be used for toast, cauliflower, cabbage, or anything requiring a white sauce.
Presented as published in 1896. 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
499Calories
8 gProtein
83 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein7.5 g
Carbohydrates83 g
Fiber5.3 g
Sugars0.5 g
Total Fat16 g
Saturated Fat8.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.4 g
Cholesterol35 mg
Sodium1075 mg
Potassium129 mg
Calcium304 mg
Iron32 mg
Magnesium29 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline15 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 23. The excerpt below is the record exactly as published.
White Sauce. To one pint of boiling water add one rounding tablespoonful of entire wheat flour or corn starch that has been made smooth with a little cold w^ater and one level tablespoonful of melted cocoanut butter or Diamond butter oil
Cook this with the app: pantry check, scaling, and the assistant.