White Sauce for Fowls

Name: White Sauce for Fowls
Ingredients: one quart of water; a piece of veal or calf's foot; two tablespoonfuls of flour; two tablespoonfuls of butter; the yolks of two eggs; one teacup of cream

From The housekeeper's companion, 1883

Presented as published in 1883. 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

1004Calories

19 gProtein

22 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1004 kcal

Protein19 g

Carbohydrates22 g

Fiber0 g

Sugars0.4 g

Total Fat115 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol676 mg

Sodium222 mg

Potassium401 mg

Calcium234 mg

Iron2.6 mg

Magnesium40 mg

Phosphorus354 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K5.9 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.3 mg

Folate72 mcg

Choline294 mg

Caffeine0 mg

Water1164 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 87. The excerpt below is the record exactly as published.

White Sauce for Fowls. — Take tne neck, gizzard and liver of fowls, with a piece of veal or calf's foot; boil in one quart of water with a few whole peppers, and salt, till reduced to one pint; then thicken with two tablespoonfuls of flour mixed with two tablespoonfuls of butter; boil five or six min- utes; have ready the yolks of two eggs beaten with one teacup of cream

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