vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Iced Madeira Sauce
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
742Calories
15 gProtein
156 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein15 g
Carbohydrates156 g
Fiber2.7 g
Sugars107 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium544 mg
Potassium265 mg
Calcium165 mg
Iron16 mg
Magnesium28 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.1 mg
Folate88 mcg
Choline7.7 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 253. The excerpt below is the record exactly as published.
ICED MADEIRA SAUCE 14 cup orange juice Y cup sugar 2 tablespoons lemon juice 1 cup boiling water 44 cup Madeira 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.