Royal Wine Sauce
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1390Calories
11 gProtein
214 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories1390 kcal
Protein11 g
Carbohydrates214 g
Fiber0 g
Sugars204 g
Total Fat20 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium468 mg
Calcium39 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate4.7 mcg
Choline23 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 50. The excerpt below is the record exactly as published.
Royal Wine Sauce. — Bring slowly to boil¬ ing point A pint wine; then add yolks of 4 eggs and 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.