vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Golden Sauce
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
887Calories
20 gProtein
135 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein20 g
Carbohydrates135 g
Fiber0 g
Sugars130 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol637 mg
Sodium226 mg
Potassium256 mg
Calcium115 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus326 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 245. The excerpt below is the record exactly as published.
GOLDEN SAUCE — Beat 1 heaping tablespoon of butter into 1 cup of powdered sugar until light; stir into this the yolks of 3 eggs and 3 tablespoons of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.