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Whipped Sweet Sauce
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
622Calories
26 gProtein
73 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein26 g
Carbohydrates73 g
Fiber0 g
Sugars61 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium11457 mg
Potassium486 mg
Calcium140 mg
Iron4.6 mg
Magnesium48 mg
Phosphorus431 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate96 mcg
Choline600 mg
Caffeine0 mg
Water362 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 165. The excerpt below is the record exactly as published.
Whipped Sweet Sauce. The yolks of four eggs ; 2 ozs. pounded sugar ; I glass sherry ; The juice of one lemon ; A grain of salt
Cook this with the app: pantry check, scaling, and the assistant.