Cazanova Sauce

Name: Cazanova Sauce
Ingredients: a hard-boiled egg yolk; a raw one; a mustardspoonful of English mustard; a mustardspoonful of French mustard; about a dessertspoonful of strained lemon juice; thick cream

From The "Queen" cookery books: Entrees, 1901

Presented as published in 1901. 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

58Calories

3 gProtein

1 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories58 kcal

Protein2.8 g

Carbohydrates0.5 g

Fiber0 g

Sugars0.1 g

Total Fat4.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium0.1 mg

Potassium5.3 mg

Calcium0.3 mg

Iron0 mg

Magnesium0.3 mg

Phosphorus0.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate1 mcg

Choline0.3 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 107. The excerpt below is the record exactly as published.

Cazanova Sauce. — Prepare some mayonnaise by using a hard-boiled egg yolk as well as a raw one, together with a mustardspoonful each of 220 ENTRIES. English and French mustard, working it up with thick cream instead of oil, adding this very slowly, as it is even more apt to curdle than oil, thin it with about a dessertspoonful of strained lemon juice

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