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White Wine Sauce (Sauce au Vin blanc)

Name: White Wine Sauce (Sauce au Vin blanc)
Yield: 1 servings
Ingredients: one cup white wine; four tablespoons sugar; one tablespoon butter; a small tablespoon cornstarch; half cup water; two tablespoons brandy; yolks of two eggs; half cup cream

From The Swedish, French, American cook book, 1918

Serves 1

Serve warm.

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

993Calories

8 gProtein

69 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories993 kcal

Protein8 g

Carbohydrates69 g

Fiber0.1 g

Sugars50 g

Total Fat62 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.4 g

Cholesterol519 mg

Sodium47 mg

Potassium156 mg

Calcium122 mg

Iron1 mg

Magnesium11 mg

Phosphorus204 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E0.9 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate50 mcg

Choline279 mg

Caffeine0 mg

Alcohol9.3 g

Water430 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 468. The excerpt below is the record exactly as published.

White Wine Sauce ( Sauce au Vin blanc) Put one cup white wine on stove with four tablespoons sugar and one tablespoon butter, thicken with a small tablespoon cornstarch dissolved in half cup water, let simmer and when ready to serve add two tablespoons brandy and yolks of two eggs that have been mixed with half cup cream

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