White Sauce
From The week end novels book of cookery, 1920
This is a foundation sauce, and caper, parsley, onion and egg sauce are all made in this way, with the addition of each flavouring.
Presented as published in 1920. 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
324Calories
3 gProtein
23 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein3.3 g
Carbohydrates23 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat4.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat8 g
Cholesterol0 mg
Sodium14 mg
Potassium46 mg
Calcium30 mg
Iron1.7 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A246 mcg
Vitamin E4.6 mg
Vitamin K28 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate48 mcg
Choline3.7 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 9. The excerpt below is the record exactly as published.
White Sauce. loz. flour loz. margarine $ pint milk and water — Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.