vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Paris Sauce for Sweet Puddings
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
634Calories
18 gProtein
26 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories634 kcal
Protein18 g
Carbohydrates26 g
Fiber0 g
Sugars12 g
Total Fat44 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium1482 mg
Potassium250 mg
Calcium48 mg
Iron0.9 mg
Magnesium26 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate2.4 mcg
Choline12 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 53. The excerpt below is the record exactly as published.
PARIS SAUCE FOR SWEET PUDDINGS— Mrs. E. B. Mahon. Take 1 glass of sherry, 1 large tablespoon lof powdered sugar, and the well-beaten yolks of 2 eggs; put these in saucepan on fire and stir until thick; add slowly 3 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.