vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Spanish Sauce
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
40Calories
3 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein3 g
Carbohydrates6.5 g
Fiber1.7 g
Sugars3.2 g
Total Fat0.3 g
Saturated Fat1.6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium256 mg
Potassium282 mg
Calcium20 mg
Iron1.9 mg
Magnesium16 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K8.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.4 mcg
Choline1.5 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 84. The excerpt below is the record exactly as published.
COLD SPANISH SAUCE 11% cups canned tomatoes Few grains cayenne 14 onion 3 egg yolks, slightly beaten Sprig of parsley 3 tablespoons olive or salad oil Bit of bay leaf 1 tablespoon granulated gelatine 6 cloves dissolved in 34 tablespoon tar- ¥% teaspoon salt ragon vinegar and 34 table- 14 teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.