vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
White Sauce
From Twentieth century home cook book, 1905
Serves 4
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
367Calories
4 gProtein
52 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories367 kcal
Protein3.9 g
Carbohydrates52 g
Fiber0 g
Sugars50 g
Total Fat17 g
Saturated Fat8.8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol133 mg
Sodium44 mg
Potassium78 mg
Calcium39 mg
Iron0.5 mg
Magnesium5.9 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 13. The excerpt below is the record exactly as published.
White Sauce. — White sauce may be made with the whites of two unbeaten eo-fs, and one cupful of white sugar, beaten together; add a teaspoonf ul of white wine vinegar or other light-colored vinegar; beat well; just before carrying to the table, add two-thirds of a cupful of cream and a tablespoonful of wine
Cook this with the app: pantry check, scaling, and the assistant.