vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floradora Sauce or Whipped Cream Sauce
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
308Calories
4 gProtein
28 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein4.3 g
Carbohydrates28 g
Fiber0 g
Sugars24 g
Total Fat19 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium2435 mg
Potassium51 mg
Calcium29 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 255. The excerpt below is the record exactly as published.
FLORODORA SAUCE OR WHIPPED CREAM SAUCE 1 egg white 34 cup whipping cream 34 cup powdered sugar Y teaspoon vanilla or 1 egg yolk 2 tablespoons Madeira wine Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.