Dutch Sauce
From À la mode cookery, 1902
A rich sauce for vegetables and fish.
Presented as published in 1902. 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
1836Calories
27 gProtein
4 gCarbs
194 gFat
Full nutrition (34 nutrients)
Calories1836 kcal
Protein27 g
Carbohydrates3.7 g
Fiber0.1 g
Sugars1.7 g
Total Fat194 g
Saturated Fat115 g
Monounsaturated Fat58 g
Polyunsaturated Fat10 g
Omega-30.8 g
Cholesterol1207 mg
Sodium308 mg
Potassium360 mg
Calcium166 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus450 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C12 mg
Vitamin A1793 mcg
Vitamin E7.1 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate107 mcg
Choline630 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 49. The excerpt below is the record exactly as published.
Dutch Sauce Make half a pint of melted butter and put it, with the yolks of four or five eggs, into a stewpan. Stand it in a large saucepan of boiling water, and whisk it well over the fire till it thickens. It must not boil, or it will curdle. Season to taste with salt and cayenne, and at the last stir in two table-spoonfuls of lemon- juic
Cook this with the app: pantry check, scaling, and the assistant.