vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Game Sauce
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
296Calories
20 gProtein
16 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein20 g
Carbohydrates16 g
Fiber1.4 g
Sugars14 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol558 mg
Sodium572 mg
Potassium257 mg
Calcium108 mg
Iron3.2 mg
Magnesium34 mg
Phosphorus335 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate73 mcg
Choline441 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 74. The excerpt below is the record exactly as published.
Cold Game Sauce.— Put the yolk of 3 hard-boiled eggs into a bowl ; rub them fine ; add slowly, while stirring constantly, 4 table- spoonfuls oil, then add 2 tablespoonfuls French mustard, Ys gill of vinegar, 1 tablespoonful sugar, and 1 tablespoonful juniper berries. Bavigote Sauce. — Bub the yolks of 3 hard-boiled eggs fine ; add slowly, while stirring constantly, 4 tablespoonfuls oil
Cook this with the app: pantry check, scaling, and the assistant.