vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Sauce with Roe
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
585Calories
22 gProtein
62 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein22 g
Carbohydrates62 g
Fiber19 g
Sugars9.5 g
Total Fat39 g
Saturated Fat18 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol284 mg
Sodium168 mg
Potassium1404 mg
Calcium623 mg
Iron8.4 mg
Magnesium161 mg
Phosphorus441 mg
Zinc2.5 mg
Copper1 mg
Manganese9.6 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E1.4 mg
Vitamin K125 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate43 mcg
Choline188 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 135. The excerpt below is the record exactly as published.
1 tablespoonful butter in another saucepan, add 1 tablespoonful flour, stir 2 minutes, add lYi cup milk, a little salt, nutmeg, a small bouquet, 6 coarsely pounded peppers, and a little mushroom liquor ; cook 6 minutes, then strain. Add the yolks of 2 eggs, mixed with Ys cupful cream
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