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White Sauce, No. 3
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
This sauce is good for veal and chicken cutlets, quenelles, sweetbreads, etc.
Presented as published in 1880. 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
869Calories
6 gProtein
20 gCarbs
91 gFat
Full nutrition (33 nutrients)
Calories869 kcal
Protein6.1 g
Carbohydrates20 g
Fiber2.3 g
Sugars2.3 g
Total Fat91 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.3 g
Cholesterol257 mg
Sodium66 mg
Potassium365 mg
Calcium174 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus162 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A128 mcg
Vitamin E0.1 mg
Vitamin K7.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline3.6 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.
White Sauce, No. 3. One large slice of onion, one small slice of carrot, a dove, a small piece of mace, twelve pepper-corns, two table- spoonfuls of flour, two heaping table -spoonfuls of butter, one quart of cream — not very rich, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.