vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
German Sauce
From The household (of the Detroit free press), 1886
Serves 1
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
172Calories
14 gProtein
10 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein14 g
Carbohydrates10 g
Fiber2.8 g
Sugars2.9 g
Total Fat9.8 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium276 mg
Calcium82 mg
Iron2.4 mg
Magnesium20 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 471. The excerpt below is the record exactly as published.
GERMAN SAUCE. The whites of two eggs, the juice of one lemon, and sugar enough to beat up to a proper consistency
Cook this with the app: pantry check, scaling, and the assistant.