Golden Sauce
From My best 250 recipes, 1907
Flavoring options include orange juice and rind, vanilla, or other common flavors.
Presented as published in 1907. 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
2236Calories
35 gProtein
119 gCarbs
181 gFat
Full nutrition (34 nutrients)
Calories2236 kcal
Protein35 g
Carbohydrates119 g
Fiber0 g
Sugars101 g
Total Fat181 g
Saturated Fat100 g
Monounsaturated Fat40 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol1040 mg
Sodium326 mg
Potassium664 mg
Calcium376 mg
Iron2.8 mg
Magnesium48 mg
Phosphorus567 mg
Zinc3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate73 mcg
Choline444 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 14. The excerpt below is the record exactly as published.
GOLDEN SAUCE This sauce is also served with ice cream. Put a pint of cream in a double boiler ; when hot add the yolks of three eggs thoroughly beaten with half a cupful of sugar ; cook a moment ; take from the fire and add a tablespoonful of gelatine that has been soaking for fifteen minutes in half a cupful of cold milk
Cook this with the app: pantry check, scaling, and the assistant.