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Sour Cream Sauce a la Europeenne

Name: Sour Cream Sauce a la Europeenne
Yield: 2 servings
Ingredients: two cups of sour cream; two tablespoons brandy; four tablespoons sugar; the rind and juice of half lemon; the whites of two eggs (well beaten)

From The Swedish, French, American cook book, 1918

Serves 2

Presented as published in 1918. 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

671Calories

14 gProtein

41 gCarbs

47 gFat

Full nutrition (35 nutrients)

Calories671 kcal

Protein14 g

Carbohydrates41 g

Fiber0.7 g

Sugars26 g

Total Fat47 g

Saturated Fat27 g

Monounsaturated Fat11 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol311 mg

Sodium190 mg

Potassium469 mg

Calcium288 mg

Iron1 mg

Magnesium32 mg

Phosphorus345 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C13 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate26 mcg

Choline148 mg

Caffeine0 mg

Alcohol4.6 g

Water241 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 470. The excerpt below is the record exactly as published.

Sour Cream Sauce a la Europeenne Sauce a la Creme tournee, a la Europeenne Beat two cups of sour cream in a bowl with an egg beater until it becomes foamy; add two tablespoons brandy, four tablespoons sugar, and the rind and juice of half lemon; beat again, then add the whites of two eggs (well beaten)

Cook this with the app: pantry check, scaling, and the assistant.