vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Mousseline, douce
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
763Calories
33 gProtein
57 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein33 g
Carbohydrates57 g
Fiber0.8 g
Sugars53 g
Total Fat45 g
Saturated Fat20 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol990 mg
Sodium368 mg
Potassium408 mg
Calcium190 mg
Iron4.5 mg
Magnesium35 mg
Phosphorus529 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A401 mcg
Vitamin E2.6 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline736 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 148. The excerpt below is the record exactly as published.
Sauce Mousseline, douce. — 3 yolks of eggs, 2 whites of eggs, ^ gill of cream, 1^- oz. caster sugar, 1 ivineglassful maraschino
Cook this with the app: pantry check, scaling, and the assistant.