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Cold Lemon Foam Sauce
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
602Calories
7 gProtein
29 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein7.5 g
Carbohydrates29 g
Fiber0 g
Sugars19 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium19 mg
Potassium344 mg
Calcium237 mg
Iron0.1 mg
Magnesium26 mg
Phosphorus208 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water144 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 Lemon Foam Sauce Sauce froide a l’£cume de Citron Make the sauce [see recipe: Hot Lemon Foam Sauce], let stand until it gets cold. When cold, add one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.