vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
German Sweet Sauce
From Handbook of practical cookery, 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
300Calories
13 gProtein
21 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein13 g
Carbohydrates21 g
Fiber0 g
Sugars15 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol387 mg
Sodium881 mg
Potassium256 mg
Calcium76 mg
Iron2.2 mg
Magnesium25 mg
Phosphorus224 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline300 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 119. The excerpt below is the record exactly as published.
German Sweet Sauce. — Yolks of two eggs, one gill of sherry, one table-spoonful of sugar, one table-spoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.