Sweet Sauce
From English and French cookery, 1890
Presented as published in 1890. 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
1544Calories
2 gProtein
0 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories1544 kcal
Protein1.8 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat175 g
Saturated Fat109 g
Monounsaturated Fat50 g
Polyunsaturated Fat6.5 g
Omega-30.7 g
Cholesterol463 mg
Sodium24 mg
Potassium52 mg
Calcium52 mg
Iron0 mg
Magnesium4.3 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1473 mcg
Vitamin E5 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline40 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 31. The excerpt below is the record exactly as published.
\ pint melted butter, put in the oysters, and simmer gently for 3 minutes. Parsley and Butter. — To 1 pint melted butter add 2 tablespoon- fuls of parsley, chopped very fine. Boil parsley for 5 minutes previously. Some prefer not to boil the parsley. Shrimp Sauce. — Into J pint melted butter put \ pint picked shrimps, add cayenne to taste, and simmer for 2 minutes. A dash of lemon-juice or anchovy sauce may be added. Sweet Sauce. — Take ^ pint melted butter, sweeten, and flavour with cinnamon, nutmeg, or grated almonds
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