vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Dutch Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Delicious with any kind of fish.
Presented as published in 1887. 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
482Calories
14 gProtein
10 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein14 g
Carbohydrates9.7 g
Fiber0.1 g
Sugars0.2 g
Total Fat54 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol92 mg
Sodium1180 mg
Potassium80 mg
Calcium41 mg
Iron0.5 mg
Magnesium6.5 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E4.2 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline0.4 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 246. The excerpt below is the record exactly as published.
Dutch Sauce. Rub together two table-spoonfuls of butter and two scant table-spoonfuls of flour until they become smooth and creamy; then add a cupful and a half of white 472 MISS PARLOA'S KITCHEN COMPANION. stock, and simmer for ten minutes. Season with a level teaspoonful of salt and one-eighth of a teaspoonful of pepper, and add the yolks of three eggs beaten with half a cupful of cream. Set the basin containing these ingredients into another of boiling water, and stir con- stantly for three minutes ; and after a table-spoonful of lemon juice
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