Iced Champagne Sauce

Name: Iced Champagne Sauce
Ingredients: the yolk of an egg; the white of an egg; a table-spoonful of cream; a little sugar; a tumblerful of champagne

From À la mode cookery, 1902

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

105Calories

3 gProtein

1 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories105 kcal

Protein3 g

Carbohydrates1.2 g

Fiber0 g

Sugars0.1 g

Total Fat9.7 g

Saturated Fat4.6 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.7 g

Cholesterol199 mg

Sodium11 mg

Potassium33 mg

Calcium31 mg

Iron0.5 mg

Magnesium1.7 mg

Phosphorus75 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate25 mcg

Choline139 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 50. The excerpt below is the record exactly as published.

Iced Champagne Sauce Put the yolk and white of an egg into a stewpan, a table-spoonful of cream, a /ittle sugar, and a tumbler- ful of champagne

Cook this with the app: pantry check, scaling, and the assistant.