Foamy Sauce
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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
893Calories
8 gProtein
153 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein8.3 g
Carbohydrates153 g
Fiber1.3 g
Sugars130 g
Total Fat44 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol126 mg
Sodium278 mg
Potassium47 mg
Calcium85 mg
Iron8.1 mg
Magnesium8 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Caffeine0 mg
Alcohol37 g
Water232 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 8. The excerpt below is the record exactly as published.
Foamy Sauce.— Four tablespoonfuls butter, whites of two eggs, one cup powdered sugar, one gill brandy (eight tablespoonfuls), one gill boiling water
Cook this with the app: pantry check, scaling, and the assistant.