vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Wine Sauce
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
846Calories
25 gProtein
137 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein25 g
Carbohydrates137 g
Fiber0 g
Sugars131 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium306 mg
Calcium116 mg
Iron3.6 mg
Magnesium27 mg
Phosphorus399 mg
Zinc2.6 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 B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 97. The excerpt below is the record exactly as published.
WINE SAUCE. Beat the yolks of two eggs until light; add half cup of pow- dered sugar. Beat the whites of two eggs stiff and add half cup of powdered sugar. Combine the two mixtures and add quarter cup of hot milk and two tablespoonfuls of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.