vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Madeira Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
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
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 122. The excerpt below is the record exactly as published.
the yolks of six eggs, three oances of granulated sugar, and one-half pint of Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.