vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Golden Sauce
From Superior cook book, 1905
Serves 6
This sauce is also served with ice cream.
Presented as published in 1905. 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
379Calories
5 gProtein
22 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein4.5 g
Carbohydrates22 g
Fiber0 g
Sugars18 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.4 g
Cholesterol181 mg
Sodium29 mg
Potassium90 mg
Calcium62 mg
Iron0.4 mg
Magnesium5.9 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline74 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 76. The excerpt below is the record exactly as published.
Golden Sauce. This sauce is also served with ice cream, i'ut a ])int of cream in a double boiler; when hot add the yolks of 3 eggs thoroughly beaten with half a cupful of sugar; cook a moment; take from the (ire and add a tablespoonful of gelatine that has been soaking for 15 ndnutes in half a cupful of cold milk. Strain, and when C(dd add the flavoring, which nuiy be the juice and grated rind of an orange
Cook this with the app: pantry check, scaling, and the assistant.