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White Sauce

Name: White Sauce
Yield: 4 servings
Ingredients: two ounces of bacon; four of beef fat; the half of a carrot; a shred onion; a small 'bouquet garni'; the juice of half a lemon; a few cloves; a pinch of pepper; a spoonful of flour; three pints of boiling water

From Practical household cookery, 1891

Serves 4

Presented as published in 1891. 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

574Calories

12 gProtein

70 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories574 kcal

Protein12 g

Carbohydrates70 g

Fiber5.5 g

Sugars3.2 g

Total Fat28 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol37 mg

Sodium1215 mg

Potassium252 mg

Calcium248 mg

Iron25 mg

Magnesium32 mg

Phosphorus112 mg

Zinc0.8 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0.1 mcg

Vitamin C8.4 mg

Vitamin A64 mcg

Vitamin E0.2 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.5 mg

Folate117 mcg

Choline20 mg

Caffeine0 mg

Water353 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 39. The excerpt below is the record exactly as published.

WHITE SAUCE. Fry two ounces of bacon with four of beef fat in a stewpan, together with the half of a carrot and a shred onion, a small " bouquet garni,'' the juice of half a lemon, a few cloves, and a pinch of pepper j sprinkle a spoonful of flour over it, stir it well, then pour three pints of boiling water

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