Almond Sauce (Salsa Nogado)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Served with all fried fish and cooked beans, fresh or dry.
Presented as published in 1936. 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
3719Calories
135 gProtein
202 gCarbs
289 gFat
Full nutrition (34 nutrients)
Calories3719 kcal
Protein135 g
Carbohydrates202 g
Fiber76 g
Sugars31 g
Total Fat289 g
Saturated Fat23 g
Monounsaturated Fat180 g
Polyunsaturated Fat72 g
Omega-30 g
Cholesterol0 mg
Sodium797 mg
Potassium4368 mg
Calcium1724 mg
Iron26 mg
Magnesium1578 mg
Phosphorus2906 mg
Zinc19 mg
Copper6.1 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E145 mg
Vitamin K7.1 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)6.9 mg
Niacin (B3)28 mg
Folate365 mcg
Choline311 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 68. The excerpt below is the record exactly as published.
ALMOND SAUCE {Salsa Nogado) 20 blanched almonds 1 cup bread crumbs, fried 1 garlic clove 1 tablespoon vinegar Olive oil 1 tablespoon water
Cook this with the app: pantry check, scaling, and the assistant.