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Beamaise Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Chopped capers, olives, and gherkins may be added.
Presented as published in 1913. 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
212Calories
7 gProtein
4 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein7.1 g
Carbohydrates3.9 g
Fiber1.7 g
Sugars0.8 g
Total Fat19 g
Saturated Fat2.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium365 mg
Potassium196 mg
Calcium38 mg
Iron1.4 mg
Magnesium16 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C4.8 mg
Vitamin A210 mcg
Vitamin E7 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate30 mcg
Choline150 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 42. The excerpt below is the record exactly as published.
Beamaise Sauce. Yolks 4 eggs. Yi teaspoon of salt. 4 tablespoons salad oil. 1 tablespoon hot water. 1 tablespoon Taragon vinegar. Dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.