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White Wine Sauce

Name: White Wine Sauce
Yield: 1 servings
Ingredients: 2 eggs; 1 tsp. of flour; 2 tbsps. of sugar; 1 tumblerful of white wine; 2 slices of lemon

From The art of German cooking and baking, 1922

Serves 1

This sauce may be served cold or warm.

Presented as published in 1922. 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

337Calories

15 gProtein

47 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories337 kcal

Protein15 g

Carbohydrates47 g

Fiber5.6 g

Sugars30 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Cholesterol411 mg

Sodium133 mg

Potassium412 mg

Calcium101 mg

Iron3 mg

Magnesium28 mg

Phosphorus219 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C106 mg

Vitamin A182 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate97 mcg

Choline345 mg

Caffeine0 mg

Water280 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.

WHITE WINE SAUCE. Quantity for 6 Persons. 2 eggs 2 slices of lemon 1 tsp. of flour 2 tbsps. of sugar 1 tumblerful of white wine

Cook this with the app: pantry check, scaling, and the assistant.