Trianon Sauce
From Louis' every woman's cook book, 1910
Serve with various meats.
Presented as published in 1910. 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
286Calories
11 gProtein
8 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories286 kcal
Protein11 g
Carbohydrates7.6 g
Fiber0 g
Sugars0.9 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Cholesterol734 mg
Sodium37 mg
Potassium115 mg
Calcium91 mg
Iron2 mg
Magnesium7.4 mg
Phosphorus269 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate99 mcg
Choline558 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 31. The excerpt below is the record exactly as published.
TRIANON SAUCE *2 Make the sauce like Hollandaise Sauce, but add three or four tablespoonfuls of Madeira wine while beating up the sauce. This must be thicker than the Hollandaise Sauce. The yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.