vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
German Sauce
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
669Calories
38 gProtein
65 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein38 g
Carbohydrates65 g
Fiber0.2 g
Sugars59 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium471 mg
Potassium517 mg
Calcium176 mg
Iron5.3 mg
Magnesium41 mg
Phosphorus599 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C55 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate153 mcg
Choline885 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 54. The excerpt below is the record exactly as published.
GERMAN SAUCE Egg yolks, 12. Fruit juice, bright colored, 1 cup. Sugar, 1/^ cup. Juice of V2 lemon.
Cook this with the app: pantry check, scaling, and the assistant.