vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Walde Sauce (Sauce Walde)
From The Swedish, French, American cook book, 1918
Serves 4
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
117Calories
3 gProtein
13 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein3.3 g
Carbohydrates13 g
Fiber1.9 g
Sugars5.2 g
Total Fat4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium28 mg
Potassium279 mg
Calcium35 mg
Iron1.3 mg
Magnesium21 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C4.8 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate30 mcg
Choline46 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 459. The excerpt below is the record exactly as published.
Walde Sauce {Sauce Walde ) Put one cup white stock on stove; add to that about eight whole shallots, one cup Rhine wine, pepper and salt to taste. Let it simmer until the shallots are well done. Then put one tablespoon butter and one small tablespoon flour in a saucepan; when dissolved, add the broth from the shallots, beat the sauce until nice and creamy, add two tablespoons chopped chive, a few drops of Tarra¬ gona vinegar, then add yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.