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Wine Sauce, Superior
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
149Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein13 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.5 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium149 mg
Calcium57 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus200 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline295 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 341. The excerpt below is the record exactly as published.
Wine Sauce, Superior. — Take half a tumblerful of light wine (Ma- deira or sherry), and mix thoroughly with it the well-beaten yolks of two eggs. Place the jar in boiling water, add a little sugar
Cook this with the app: pantry check, scaling, and the assistant.