Sauce Parisienne
From The profession of cookery, from a French point of view, 1894
Best served warm.
Presented as published in 1894. 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
414Calories
20 gProtein
15 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein20 g
Carbohydrates15 g
Fiber0 g
Sugars13 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol603 mg
Sodium222 mg
Potassium250 mg
Calcium111 mg
Iron2.6 mg
Magnesium21 mg
Phosphorus322 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Sauce Parisienne, For sweet puddings. Mix a wineglassful of rum or sweet wine with the beaten yolks of three eggs and a tablespoon- ful of sugar ; stir over the fire until the mixture begins to thicken, draw it aside and add to it three tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.