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Arrack Sauce

Name: Arrack Sauce
Yield: 2 servings
Ingredients: % cup of arrack or brandy; 2 tbsps. of lemon juice; 1 pt. of water; 1 slice of lemon; 3 yolks of eggs; 1% tbsps. of flour; % lb. of sugar

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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

583Calories

11 gProtein

124 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein11 g

Carbohydrates124 g

Fiber1.4 g

Sugars115 g

Total Fat7.8 g

Saturated Fat2.4 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol279 mg

Sodium116 mg

Potassium201 mg

Calcium65 mg

Iron2 mg

Magnesium18 mg

Phosphorus164 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C33 mg

Vitamin A121 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate53 mcg

Choline224 mg

Caffeine0 mg

Water353 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.

ARRACK SAUCE. Quantity for 6 Persons. % cup of arrack or brandy 2 tbsps. of lemon juice 1 pt. of water 1 slice of lemon 3 yolks of eggs 1% tbsps. of flour % lb. of sugar

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