vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Wine Cream Sauce
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
More or less sugar may be used according to the sweetness of the wine.
Presented as published in 1907. 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
695Calories
16 gProtein
101 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein16 g
Carbohydrates101 g
Fiber2.7 g
Sugars91 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol446 mg
Sodium172 mg
Potassium224 mg
Calcium110 mg
Iron2.4 mg
Magnesium20 mg
Phosphorus244 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C30 mg
Vitamin A196 mcg
Vitamin E1.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate63 mcg
Choline353 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 57. The excerpt below is the record exactly as published.
WINE CREAM SAUCE. FOAMING SAUCE. CHAUDEAU. I lb. of sugar, 12 yolks, i quart of white wine, I stick of cinnamon, ^ lemon, % orange peel
Cook this with the app: pantry check, scaling, and the assistant.