vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Foamy Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
No method was recorded for this recipe.
Nutrition per serving
705Calories
13 gProtein
142 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein13 g
Carbohydrates142 g
Fiber0.1 g
Sugars137 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium149 mg
Potassium154 mg
Calcium59 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline295 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 87. The excerpt below is the record exactly as published.
FOAMY SAUCE. Whites 2 eggs 1 t. vanilla 1 cup powdered sugar 1 T. grape jelly -/4 CUP h°t milk
Cook this with the app: pantry check, scaling, and the assistant.