pescatariangluten-freedairy-freenut-freesoy-free
Cambridge Sauce
From A guide to modern cookery, 1909
Serves 1
Suited to cold meats.
Presented as published in 1909. 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
513Calories
43 gProtein
5 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein43 g
Carbohydrates4.5 g
Fiber0.9 g
Sugars3.6 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol1133 mg
Sodium1207 mg
Potassium508 mg
Calcium204 mg
Iron4.8 mg
Magnesium51 mg
Phosphorus577 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.9 mcg
Vitamin C2.7 mg
Vitamin A460 mcg
Vitamin E3.7 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)3.5 mg
Folate140 mcg
Choline896 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 35. The excerpt below is the record exactly as published.
CAMBRIDGE SAUCE Pound together the yolks of six hard-boiled eggs, the washed and dried fillets of four anchovies, a teaspoonful of capers, a dessertspoonful of chervil, tarragon, and chives, mixed. When the whole forms a fine paste, add one tablespoonful of mustard, one-fifth pint of oil, one tablespoonful of vinegar, and proceed as for a Mayonnaise. Season with a little cayenne; rub through tammy, applying pressure with a spoon, and put the sauce in a bowl. Stir it awhile with a whisk to smooth it, and finish with one teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.