vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Wine Custard Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
410Calories
26 gProtein
13 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein26 g
Carbohydrates13 g
Fiber2.8 g
Sugars3.2 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium288 mg
Potassium415 mg
Calcium140 mg
Iron4.1 mg
Magnesium33 mg
Phosphorus412 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 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)0.3 mg
Folate105 mcg
Choline593 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2298. The excerpt below is the record exactly as published.
Wine Custard Sauce.— Take the yolks of eight eggs, beat them up till thick, mix with them sugar to taste, the juice of two lemons, half a pint of white wine, and a little more than half that quantity of water
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