Cheau d'Eau Sauce
From Perfection in baking, 1895
This is a favorite sauce.
Presented as published in 1895. 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
383Calories
25 gProtein
5 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein25 g
Carbohydrates4.6 g
Fiber0 g
Sugars1.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium392 mg
Calcium121 mg
Iron3.9 mg
Magnesium37 mg
Phosphorus419 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate95 mcg
Choline594 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 12. The excerpt below is the record exactly as published.
the yolks of four eggs with two handfuls of powdered sugar and the rind and juice of half a lemon; stir in slowly one-half glass of Rhine wine
Cook this with the app: pantry check, scaling, and the assistant.