vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Roxbury Sauce
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
735Calories
14 gProtein
140 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein14 g
Carbohydrates140 g
Fiber0.8 g
Sugars131 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1170 mg
Potassium55 mg
Calcium9.7 mg
Iron0.3 mg
Magnesium3.2 mg
Phosphorus5.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0.3 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline2.1 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 254. The excerpt below is the record exactly as published.
ROXBURY SAUCE 1 egg yolk Yg teaspoon salt 1 cup powdered sugar V4 teaspoon vanilla Y cup scalded milk 1 tablespoon lemon juice 1 teaspoon cornstarch Grated rind 14 lemon 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.