vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Madeira Sauce
From Kirmess cook book, 1907
Serves 2
Serve hot.
Presented as published in 1907. 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
556Calories
19 gProtein
57 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein19 g
Carbohydrates57 g
Fiber0 g
Sugars44 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium224 mg
Potassium316 mg
Calcium94 mg
Iron2.9 mg
Magnesium29 mg
Phosphorus308 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 110. The excerpt below is the record exactly as published.
MADEIRA SAUCE. Mrs, Howland^ Brooklyn, Put in a saucepan the yolks of six eggs^ three ounces of granulated sugar^ and one-half pint of Maderia wine
Cook this with the app: pantry check, scaling, and the assistant.