Weinsohaum-Sauce
From German cookery for the English kitchen, 1906
The sauce may be more easily prepared if, instead of 4 yolks, 3 yolks and 2 whites are taken.
Presented as published in 1906. 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
807Calories
25 gProtein
92 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories807 kcal
Protein25 g
Carbohydrates92 g
Fiber0 g
Sugars86 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium294 mg
Calcium114 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus397 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C6 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate97 mcg
Choline589 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 33. The excerpt below is the record exactly as published.
Weinsohaum-Sauce. For 6 Persons. Time of Preparation : \ hour. \ pint white wine. 3 oz. sugar. I tablespoonful lemon juice. 4 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.