vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fricassee Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Serve with fricasseed meat or chickens.
Presented as published in 1884. 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
332Calories
23 gProtein
23 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein23 g
Carbohydrates23 g
Fiber0.3 g
Sugars14 g
Total Fat16 g
Saturated Fat7.3 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol393 mg
Sodium621 mg
Potassium578 mg
Calcium397 mg
Iron2.3 mg
Magnesium44 mg
Phosphorus485 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C2 mg
Vitamin A379 mcg
Vitamin E1.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate74 mcg
Choline294 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 124. The excerpt below is the record exactly as published.
FRICASSEE SAUCE. Stir briskly, but by degrees, to the well-beaten yolks of two large or of three small fresh eggs, half a pint of common English white sauce ; put it again into the saucepan, give it a shake over the fire, but be extremely careful not to allow it to boil, and just before it is served stir in a dessertspoonful of strained lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.