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Chaudeau Sauce (1)
From The encyclopædia of practical cookery, 1890
Serves 3
Do not let the sauce boil, or the eggs will curdle.
Presented as published in 1890. 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
475Calories
17 gProtein
46 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein17 g
Carbohydrates46 g
Fiber0.9 g
Sugars40 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol496 mg
Sodium203 mg
Potassium387 mg
Calcium101 mg
Iron3.1 mg
Magnesium38 mg
Phosphorus301 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C18 mg
Vitamin A214 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate68 mcg
Choline402 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 240. The excerpt below is the record exactly as published.
the yellow rind of a lemon, put it in a saucepan with 4oz. more sugar, the juice of the lemon, i pint each of water and wine, and the beaten yolks of eight eggs. Whisk the sauce over the fire until thick and on the point of boiling, then move it off For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 341 Chaudeau — cont inued. immediately and serve. The sauce must not boil, or the eggs will curdle and spoil it. (2) Rub 4oz. of loaf sugar on the yellow rind of a lemon, put it in a saucepan with 1 pint of white
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