vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce Roleen
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
477Calories
38 gProtein
15 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein38 g
Carbohydrates15 g
Fiber0 g
Sugars14 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium429 mg
Potassium415 mg
Calcium171 mg
Iron5.3 mg
Magnesium37 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 249. The excerpt below is the record exactly as published.
Sauce Roleen. Wine Sauce. Lightly beat six eggs along with four glasses of Madeira and a tablespoonful of sugar. If too thick add a little milk. Sauce Roleen. Beat the yolks of four eggs and two spoonfuls of soft white sugar, in a pan which you have standing in another pan of hot water, till the sugar is melted. Do the same with the whites of eight eggs in another pan, leaving out the sugar ; mix both together, colour a light yellow with a pinch of saffron, and flavour with strong orange flower water
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