vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lombard Sauce
From The household cook book, 1902
Serves 4
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
453Calories
6 gProtein
8 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein5.5 g
Carbohydrates7.7 g
Fiber0.1 g
Sugars2.9 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium60 mg
Potassium151 mg
Calcium86 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 246. The excerpt below is the record exactly as published.
LOMBARD SAUCE. — Heat 2 cups cream slowly, set in a sauce= pan of boiling water; when scalding hot, remove it from the fire, add 4 teaspoons powdered sugar, and ^ teaspoon grated nutmeg; stir 2 or 3 minutes, add the whites of 2 eggs, beaten stiff, mis thoroughly, add 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.