vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vinegar Cream Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Good with cold meats and fish.
Presented as published in 1907. 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
541Calories
9 gProtein
104 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein9.1 g
Carbohydrates104 g
Fiber2.8 g
Sugars102 g
Total Fat7.3 g
Saturated Fat1.7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.5 g
Omega-30.3 g
Cholesterol186 mg
Sodium1959 mg
Potassium174 mg
Calcium85 mg
Iron2 mg
Magnesium40 mg
Phosphorus179 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline147 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 117. The excerpt below is the record exactly as published.
Vinegar Cream Sauce Put 2 cups vinegar in a double boiler, mix 1 cup sugar, 2 eggs, 1 cup sweet cream, % cup mustard, and 1 teasp salt
Cook this with the app: pantry check, scaling, and the assistant.