Sherry Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. 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
780Calories
19 gProtein
115 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein19 g
Carbohydrates115 g
Fiber0 g
Sugars102 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium225 mg
Potassium317 mg
Calcium94 mg
Iron3 mg
Magnesium29 mg
Phosphorus308 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 33. The excerpt below is the record exactly as published.
Sherry Sauce. SHERRY SAUCE. Beat the yolks of three eggs slightly, using a silver fork. Add one-half cup sugar and one-half cup Sherry wine
Cook this with the app: pantry check, scaling, and the assistant.