vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
King's Sauce
From Banquets of the nations, 1911
Serves 1
Serve hot or cold with pudding.
Presented as published in 1911. 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
716Calories
40 gProtein
39 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein40 g
Carbohydrates39 g
Fiber0.4 g
Sugars24 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1143 mg
Sodium1909 mg
Potassium677 mg
Calcium224 mg
Iron6.3 mg
Magnesium63 mg
Phosphorus658 mg
Zinc4.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.1 mcg
Vitamin C3.6 mg
Vitamin A484 mcg
Vitamin E3.2 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate144 mcg
Choline897 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 190. The excerpt below is the record exactly as published.
king's sauce. King's Sauce. Whip the yolks of six eggs, a tumblerful of good cream, half a tumblerful of good milk, and one and a half table- spoonfuls of sugar in a pan standing in a bain marie ; when getting thick, add the grated rind of half a lemon, a glass of sherry and sufficient carmine to make the colour a light pink
Cook this with the app: pantry check, scaling, and the assistant.