vegetarianpescatariangluten-freenut-freefish-freeshellfish-free
German Foam Sauce
From The household (of the Detroit free press), 1886
Serves 4
Should be prepared after dinner is served; there should be nothing but foam.
Presented as published in 1886. 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
460Calories
13 gProtein
48 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein13 g
Carbohydrates48 g
Fiber4.8 g
Sugars40 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol247 mg
Sodium140 mg
Potassium359 mg
Calcium187 mg
Iron2.8 mg
Magnesium51 mg
Phosphorus257 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C32 mg
Vitamin A138 mcg
Vitamin E1 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate40 mcg
Choline215 mg
Caffeine13 mg
Water69 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 384. The excerpt below is the record exactly as published.
GERMAN FOAM SAUCE. Select a German pudding dish with dasher; into this put the yolks of five eggs, fill half an egg shell five times with white wine, add lemon peel and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.