White Sauce
From A Little Cook-Book for a Little Girl, 1905
Any flavoring will do for this sauce; pistache is very nice.
Presented as published in 1905. 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
473Calories
10 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein10 g
Carbohydrates106 g
Fiber2.6 g
Sugars65 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium543 mg
Potassium69 mg
Calcium156 mg
Iron16 mg
Magnesium16 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 36. The excerpt below is the record exactly as published.
White Sauce 1 tablespoonful of corn-starch. Y2 cup cold water. 1 cup boiling water. Y2 cup powdered sugar. Pinch of salt. 2 whites of eggs. 1 teaspoonful alons extract
Cook this with the app: pantry check, scaling, and the assistant.