vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Foam Sauce
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
373Calories
10 gProtein
52 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories373 kcal
Protein9.9 g
Carbohydrates52 g
Fiber3.6 g
Sugars44 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium173 mg
Potassium321 mg
Calcium80 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate45 mcg
Choline1.3 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 76. The excerpt below is the record exactly as published.
foam sauce in a tureen. It must be served at once or it will fall. Foam Sauce. — i wineglass of sherry, yolk of i egg, grated rind of an orange, l oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.