vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Mousseline
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
766Calories
14 gProtein
44 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories766 kcal
Protein14 g
Carbohydrates44 g
Fiber0.8 g
Sugars19 g
Total Fat60 g
Saturated Fat25 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Cholesterol104 mg
Sodium942 mg
Potassium545 mg
Calcium396 mg
Iron1.3 mg
Magnesium48 mg
Phosphorus344 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C1.8 mg
Vitamin A545 mcg
Vitamin E1.7 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate31 mcg
Choline55 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 246. The excerpt below is the record exactly as published.
sauce mousseline Potatoes nature Roast sirloin of beef, sauce Madere Cauliflower au gratin Potatoes Laurette Cole slaw Chocolate ice cream Assorted cakes Coffee Bacon and eggs. See ham and eggs. Fried bacon. Thin slices of bacon fried slowly in pan in own fat. Should be crisp. Waffles. One-half pound of flour, one-half teaspoonful of baking powder, two eggs, two ounces of sugar, two ounces of butter, a little mace and a little milk. Make a batter a little stiffer than for wheatcakes. Bake in waffle iron, but do not have the iron too hot. Potage Lamballe. One-half puree of peas and one-half consomme with tapioca, mixed. Boiled salmon, mousseline. Boil salmon in the same manner as trout. Sauce mousseline. To one pint of Hollandaise add one cup of whipped cream
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