Dutch Sauce

Name: Dutch Sauce
Ingredients: Six tablespoonfuls of Water; Four tablespoonfuls of Vinegar; Yolks of two Eggs; Pepper; Salt; Juice of half a Lemon,

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

88Calories

3 gProtein

21 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories88 kcal

Protein3.2 g

Carbohydrates21 g

Fiber7.7 g

Sugars1.4 g

Total Fat1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium9.9 mg

Potassium404 mg

Calcium130 mg

Iron2.7 mg

Magnesium48 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A7.3 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate9.8 mcg

Choline5.4 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 46. The excerpt below is the record exactly as published.

DUTCH SAUCE Ingredients : Six tablespoonfuls of Water Four tablespoonfuls of Vinegar Yolks of two Eggs Pepper Salt Juice of half a Lemon,

Cook this with the app: pantry check, scaling, and the assistant.