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White Sauce

Name: White Sauce
Yield: 4 servings
Ingredients: two tablespoonfuls of butter; two heaping tablespoonfuls of flour; one pint of milk (or cream); one-half teaspoonful of salt; one-half salt-spoonful of pepper

From Harper's cook book encyclopædia, 1902

Serves 4

Essential for many dishes.

Presented as published in 1902. 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

440Calories

3 gProtein

10 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories440 kcal

Protein3.2 g

Carbohydrates9.7 g

Fiber0.8 g

Sugars0 g

Total Fat49 g

Saturated Fat25 g

Monounsaturated Fat9 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol141 mg

Sodium318 mg

Potassium166 mg

Calcium90 mg

Iron0.5 mg

Magnesium14 mg

Phosphorus80 mg

Zinc0.3 mg

Copper0 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.8 mcg

Vitamin E0 mg

Vitamin K8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate6.8 mcg

Choline0.4 mg

Caffeine0 mg

Water73 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 392. The excerpt below is the record exactly as published.

White Sauce SAUSAGES Savory Beefsteak capers to the sauce is an improve- ment; and with cold roast meat a gherkin cut up fine is excellent. Rub up the salt and pepper with a little vinegar, then add as much oil as you please, with chopped parsley, shal- lot, gherkins, or capers, according to convenience or taste. White Sauce. — Two table-spoonfuls of butter, two heaping table-spoonfuls of flour, one pint of milk (or cream). one-half teaspoonful of salt, one-half salt-spoonful of pepper

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