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Wine Sauce

Name: Wine Sauce
Yield: 1 servings
Ingredients: half a pint of red wine; a quarter of a pint of water; the yolks of five eggs; a tablespoonful of sugar; the minced rind of a lemon; a little cinnamon

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

664Calories

33 gProtein

40 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories664 kcal

Protein33 g

Carbohydrates40 g

Fiber13 g

Sugars19 g

Total Fat24 g

Saturated Fat7.9 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol930 mg

Sodium375 mg

Potassium825 mg

Calcium346 mg

Iron6.7 mg

Magnesium77 mg

Phosphorus564 mg

Zinc3.9 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D5 mcg

Vitamin C129 mg

Vitamin A404 mcg

Vitamin E3 mg

Vitamin K3.2 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1.2 mg

Folate133 mcg

Choline757 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 47. The excerpt below is the record exactly as published.

Wine Sauce. Stir into half a pint of red wine, mixed with a quarter of a pint of water, the yolks of five eggs, a tablespoonful of sugar, the minced rind of a lemon, and a little cinnamon

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