Polka Sauce
From Catherine Owen's new cook book .., 1885
Serve with ice-cold polka pudding.
Presented as published in 1885. 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
1592Calories
1 gProtein
215 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories1592 kcal
Protein1.4 g
Carbohydrates215 g
Fiber0 g
Sugars137 g
Total Fat69 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol199 mg
Sodium75 mg
Potassium670 mg
Calcium70 mg
Iron1.8 mg
Magnesium65 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.
POLKA SAUCE. Beat three ounces of butter, with a cup of powdered sugar, till they are very light and foamy; set the bowl in boiling water, make three glasses of sherry
Cook this with the app: pantry check, scaling, and the assistant.