vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dutch Sauce
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
457Calories
7 gProtein
0 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein6.8 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol302 mg
Sodium77 mg
Potassium82 mg
Calcium41 mg
Iron0.9 mg
Magnesium7.1 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A448 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline157 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 55. 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
Cook this with the app: pantry check, scaling, and the assistant.