French Sauce
From Foods that will win the war, 1918
Presented as published in 1918. 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
987Calories
0 gProtein
252 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories987 kcal
Protein0.3 g
Carbohydrates252 g
Fiber0 g
Sugars251 g
Total Fat5.9 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium1394 mg
Potassium32 mg
Calcium74 mg
Iron0 mg
Magnesium12 mg
Phosphorus8.6 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water794 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 39. The excerpt below is the record exactly as published.
FRENCH SAUCE 1 cup (erystal) corn syrup 3 cup water % teaspoon salt 1 tablespoon cream 1 egg 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.