Chodeaux Sauce

Name: Chodeaux Sauce
Ingredients: One pint of white wine; six ounces of sugar; three eggs; four yolks; lemon flavor; two teaspoonsfull of corn starch

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

1488Calories

30 gProtein

187 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1488 kcal

Protein30 g

Carbohydrates187 g

Fiber0 g

Sugars171 g

Total Fat33 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1292 mg

Sodium248 mg

Potassium285 mg

Calcium174 mg

Iron4.6 mg

Magnesium22 mg

Phosphorus563 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A499 mcg

Vitamin E3.3 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.1 mg

Folate170 mcg

Choline999 mg

Caffeine0 mg

Water559 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 24. The excerpt below is the record exactly as published.

CHODEAUX SAUCE. One pint of white wine, six ounces of sugar, three eggs, four yolks, lemon flavor, two teaspoonsfull of corn starch

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