Dutch Sauce
From The official handbook for the National Training School for Cookery, 1891
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
1903Calories
33 gProtein
3 gCarbs
198 gFat
Full nutrition (34 nutrients)
Calories1903 kcal
Protein33 g
Carbohydrates2.6 g
Fiber0 g
Sugars1.3 g
Total Fat198 g
Saturated Fat117 g
Monounsaturated Fat60 g
Polyunsaturated Fat11 g
Omega-30.8 g
Cholesterol1393 mg
Sodium379 mg
Potassium407 mg
Calcium192 mg
Iron4.4 mg
Magnesium35 mg
Phosphorus547 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C4 mg
Vitamin A1873 mcg
Vitamin E7.6 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate126 mcg
Choline776 mg
Caffeine0 mg
Water235 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. 1. We take half a pint of melted butter and put it into a stewpan. 2. We add the yolks of five eggs. 3. We stand the stewpan in a saucepan of hot water over the fire, and stir well with a whisk. 4. We season it with salt according to taste, and Cayenne pepper (enough to cover very thinly half the top of a three- penny piece). 5. We must stir continually until it thickens, and we must not let the sauce boil or it will curdle. 6. Just before the sauce is finished we stir in two tea- spoonsful of lemon jui
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