gluten-freenut-freesoy-freefish-freeshellfish-free
Portuguese Sauce (Sauce Portugaise)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of entree or fish dish.
Presented as published in 1918. 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
442Calories
21 gProtein
28 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein21 g
Carbohydrates28 g
Fiber2.9 g
Sugars6.6 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol456 mg
Sodium494 mg
Potassium570 mg
Calcium118 mg
Iron2.9 mg
Magnesium33 mg
Phosphorus307 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A163 mcg
Vitamin E1.3 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate70 mcg
Choline321 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 458. The excerpt below is the record exactly as published.
Portuguese Sauce ( Sauce Portugaise ) Put a small cup of rich stock in a saucepan; add juice of one lemon, cayenne pepper, salt, and one tablespoon butter; thicken with an even tablespoon of cornstarch dissolved in water. Then beat the sauce very rapidly, adding yolks of two eggs. When ready to serve, add three tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.