vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Paris Sauce
From The national course in home economics, 1917
Serves 1
Recipe by Maria Peel.
Presented as published in 1917. 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
455Calories
7 gProtein
50 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories455 kcal
Protein6.9 g
Carbohydrates50 g
Fiber0 g
Sugars43 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.4 g
Cholesterol412 mg
Sodium35 mg
Potassium202 mg
Calcium95 mg
Iron1 mg
Magnesium24 mg
Phosphorus187 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C112 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate51 mcg
Choline279 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 205. The excerpt below is the record exactly as published.
PARIS SAUCE. (For sweet dumplings.) Put a glassful of grape juice into an enameled saucepan with a large tablespoonful of powdered sugar and the well-beaten yolks of two eggs. Stir the mixture until it begins to thicken, then add very gradually three tablespoonfuls of thick cream
Cook this with the app: pantry check, scaling, and the assistant.