White Sauce

Name: White Sauce
Ingredients: one tablespoon of melted butter; three level teaspoons of cornstarch; two cups milk; salt to taste; pepper to taste; a little chopped parsley

From The National home cook book, 1900

Presented as published in 1900. 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

423Calories

16 gProtein

31 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories423 kcal

Protein16 g

Carbohydrates31 g

Fiber0.1 g

Sugars23 g

Total Fat27 g

Saturated Fat16 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol87 mg

Sodium187 mg

Potassium735 mg

Calcium603 mg

Iron0 mg

Magnesium59 mg

Phosphorus497 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A248 mcg

Vitamin E0.6 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0.4 mcg

Choline89 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from The National home cook book (1900), page 76. The excerpt below is the record exactly as published.

WHITE SAUCH—To one tablespoon of melted butter” ada: three level teaspoons of cornstarch. Add: two cups milk, salt, pepper to taste and a little chopped parsley

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