Aubois Sauce
From Sea Cookery, 1911
Presented as published in 1911. 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
1963Calories
30 gProtein
236 gCarbs
103 gFat
Full nutrition (34 nutrients)
Calories1963 kcal
Protein30 g
Carbohydrates236 g
Fiber0 g
Sugars227 g
Total Fat103 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol985 mg
Sodium342 mg
Potassium510 mg
Calcium265 mg
Iron3.6 mg
Magnesium41 mg
Phosphorus530 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K6.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 41. The excerpt below is the record exactly as published.
AUBOIS SAUCE. \ lb. loaf sugar \ pint water 4 yolks of eggs 1 glass of rum or maraschino just under i pint cream
Cook this with the app: pantry check, scaling, and the assistant.