Whipped Sauce
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
736Calories
28 gProtein
18 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein28 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat61 g
Saturated Fat30 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol865 mg
Sodium308 mg
Potassium390 mg
Calcium184 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus463 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 107. The excerpt below is the record exactly as published.
Whipped Sauce. Put into a basin the yolks of four eggs, one tablespoonful of sugar, a quarter of a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.