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Cold Foam Sauce

Name: Cold Foam Sauce
Yield: 1 servings
Ingredients: the yolks of two eggs; four tablespoons sugar; two to three tablespoons good brandy; one cup whipped cream; the whites of two eggs (beaten to a froth)

From The Swedish, French, American cook book, 1918

Serves 1

Presented as published in 1918. 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

1146Calories

33 gProtein

81 gCarbs

71 gFat

Full nutrition (35 nutrients)

Calories1146 kcal

Protein33 g

Carbohydrates81 g

Fiber0 g

Sugars70 g

Total Fat71 g

Saturated Fat39 g

Monounsaturated Fat22 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol922 mg

Sodium304 mg

Potassium622 mg

Calcium349 mg

Iron3.7 mg

Magnesium50 mg

Phosphorus606 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A760 mcg

Vitamin E3.6 mg

Vitamin K5.1 mcg

Vitamin B60.4 mg

Vitamin B122.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.3 mg

Folate101 mcg

Choline627 mg

Caffeine0 mg

Alcohol9.3 g

Water315 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 470. The excerpt below is the record exactly as published.

Cold Foam Sauce ( Sauce ecumeuse, froide) Stir to a souffle the yolks of two eggs with four tablespoons sugar; then add two to three tablespoons good brandy, one cup whipped cream, and, last, the whites of two eggs (beaten to a froth)

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