White Sauce
From The book of plain cooking, 1904
Presented as published in 1904. 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
173Calories
8 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein8.5 g
Carbohydrates17 g
Fiber0.5 g
Sugars12 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium389 mg
Calcium300 mg
Iron0.2 mg
Magnesium36 mg
Phosphorus266 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate1.8 mcg
Choline45 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 33. The excerpt below is the record exactly as published.
White Sauce Mix a small tablespoonful of cornflour with a little milk and salt ; put about half a pint of milk to boil with a piece of butter in it
Cook this with the app: pantry check, scaling, and the assistant.