Caviar Sauce
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
590Calories
89 gProtein
31 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein89 g
Carbohydrates31 g
Fiber0 g
Sugars28 g
Total Fat15 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat6.1 g
Cholesterol848 mg
Sodium59823 mg
Potassium2688 mg
Calcium376 mg
Iron7.3 mg
Magnesium1374 mg
Phosphorus965 mg
Zinc3.8 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D27 mcg
Vitamin C40 mg
Vitamin A234 mcg
Vitamin E16 mg
Vitamin K0.5 mcg
Vitamin B63.4 mg
Vitamin B1226 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.1 mg
Niacin (B3)22 mg
Folate569 mcg
Choline860 mg
Caffeine0 mg
Water694 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 30. The excerpt below is the record exactly as published.
Caviar Sauce.) For 6 Persons. Time of Preparation : \\ hour. \ lb. caviar. | i^ pint fish sauce.
Cook this with the app: pantry check, scaling, and the assistant.