vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce a la Creme, 1
From Cookery for every household, 1914
Serves 1
This sauce is delicious served with boiled fish or vegetables, but unless cream and eggs are plentiful, it is too expensive for ordinary use.
Presented as published in 1914. 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
946Calories
17 gProtein
10 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein17 g
Carbohydrates9.6 g
Fiber0 g
Sugars0.4 g
Total Fat116 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol680 mg
Sodium193 mg
Potassium370 mg
Calcium203 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus337 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 299. The excerpt below is the record exactly as published.
Sauce a la Creme, 1 | pt. cream. I 2 yolks of eggs. 1 oz. butter. 1 Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.