vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Citron Sauce
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
714Calories
26 gProtein
111 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein26 g
Carbohydrates111 g
Fiber2.8 g
Sugars104 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium416 mg
Calcium139 mg
Iron4.2 mg
Magnesium32 mg
Phosphorus412 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 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
Folate105 mcg
Choline593 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 54. The excerpt below is the record exactly as published.
CITRON SAUCE GERMAN Eggs, 4, Sugar, % cup, Lemon, 1 (using juice and rind). White wine, sherry or rum, % wine-glass
Cook this with the app: pantry check, scaling, and the assistant.