Sweet Swiss Sauce
From Wholesome cookery, 1887
Presented as published in 1887. 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
411Calories
2 gProtein
5 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein2.5 g
Carbohydrates5.3 g
Fiber0.4 g
Sugars0.1 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium24 mg
Potassium120 mg
Calcium75 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline0.2 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 20. The excerpt below is the record exactly as published.
Sweet Swiss Sauce. 1 gill of cream, 1 wine-glass of sherry, half a dessert- spoonful of flour (blended with the sherry). Boil the cream ; then stir in the flour and sherry, and add 1 dessert-spoonful of castor sugar, three-quarters of a teaspoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.