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Rita Sauce
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
524Calories
51 gProtein
13 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein51 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat30 g
Saturated Fat9.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol397 mg
Sodium2555 mg
Potassium180 mg
Calcium73 mg
Iron3.6 mg
Magnesium20 mg
Phosphorus241 mg
Zinc6.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A134 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate26 mcg
Choline147 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 205. The excerpt below is the record exactly as published.
Rita Sauce. Curacoa. Whisk briskly a tablespoonful of fine sugar, one egg, and a glass of hock
Cook this with the app: pantry check, scaling, and the assistant.