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German Cream Sauce for Lettuce
From European and American cuisine, 1914
Serves 2
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
Nutrition per serving
427Calories
2 gProtein
11 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein2.4 g
Carbohydrates11 g
Fiber0 g
Sugars6.3 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium24 mg
Potassium114 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.
German Cream Sauce for Lettuce. — Mix Vt pint thick sour cream with y^ tablespoonful of vinegar, a sprinkle of salt, 1 table- apoonful sugar, and serve. Egg Sauce for Lettuce. — Fry 1 tablespoonful very fine-cut larding pork light brown and crisp ; mix it with 2 well-beaten eggs, 2 tablespoonfuls vinegar, a sprinkle of salt, and 1 tablespoonful sugar
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