vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mousseline Sauce
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
212Calories
1 gProtein
3 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein1.4 g
Carbohydrates3 g
Fiber0 g
Sugars0.2 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.2 g
Cholesterol61 mg
Sodium35 mg
Potassium66 mg
Calcium43 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.1 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 29. The excerpt below is the record exactly as published.
MOUSSELINE SAUCE To a Hollandaise Sauce, prepared as explained (No. 30), add, just before dishing up, one-half pint of stiffly-whipped cream
Cook this with the app: pantry check, scaling, and the assistant.