Mousseline Sauce

Name: Mousseline Sauce
Ingredients: ^ gill cream; ^ oz. butter; Lemon juice; 3 yolks; Pinch of nutmeg; Pepper; salt; 1 beaten white of egg

From Recipes for high-class cookery, 1912

If the Mousseline sauce is for a sweet dish, substitute sugar and vanilla for the seasonings and nutmeg.

Presented as published in 1912. 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

487Calories

26 gProtein

4 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories487 kcal

Protein26 g

Carbohydrates3.7 g

Fiber0 g

Sugars0.7 g

Total Fat51 g

Saturated Fat18 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol837 mg

Sodium297 mg

Potassium335 mg

Calcium150 mg

Iron3.5 mg

Magnesium28 mg

Phosphorus432 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water189 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.

Mousseline sauce is for a sweet dish, substitute sugar and vanilla for the seasonings and nutmeg. MOUSSELINE SAUCE, ^ gill cream. ^ oz. butter. Lemon juice. 3 yolks. Pinch of nutmeg. Pepper and salt. 1 beaten white of egg

Cook this with the app: pantry check, scaling, and the assistant.