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Sea Foam Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
713Calories
8 gProtein
157 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories713 kcal
Protein7.6 g
Carbohydrates157 g
Fiber0 g
Sugars151 g
Total Fat19 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium8.5 mg
Potassium21 mg
Calcium10 mg
Iron0.5 mg
Magnesium4.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 254. The excerpt below is the record exactly as published.
SEA FOAM SAUCE 2 tablespoons butter 1 egg yolk 2 tablespoons flour 1% cup water 1% cup sugar 1 teaspoon vanilla 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.