Dutch Sauce
From The official handbook for the National Training School for Cookery, 1891
Great care should be taken to mix smoothly.
Presented as published in 1891. 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
2071Calories
47 gProtein
9 gCarbs
231 gFat
Full nutrition (34 nutrients)
Calories2071 kcal
Protein47 g
Carbohydrates9 g
Fiber1.4 g
Sugars2.9 g
Total Fat231 g
Saturated Fat120 g
Monounsaturated Fat63 g
Polyunsaturated Fat13 g
Omega-30.8 g
Cholesterol1831 mg
Sodium526 mg
Potassium622 mg
Calcium268 mg
Iron6.6 mg
Magnesium52 mg
Phosphorus761 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C31 mg
Vitamin A2033 mcg
Vitamin E8.8 mg
Vitamin K16 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.5 mg
Folate181 mcg
Choline1073 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 105. The excerpt below is the record exactly as published.
DUTCH SAUCE. Average cost of "Dutch Sauce" INGREDIENTS. d. Half a pint of melted butter „ 3 5 yolks of eggs 5 Salt and Cayenne pepper \ 2 teaspoonsful of lemon juice J 1 9 N.B. — If liked, a more economical Dutch sauce can be made. Ingredients reqtiired. d. \ a teaspoonful of flour \ 1 oz. of butter J 1 2 tablespoonsful of vinegar \ 2 tablespoonsful of water > 2J The yolks of 2 eggs The juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.