gluten-freedairy-freenut-freesoy-free
Dutch Sauce
From Consult me, 1902
Serves 4
A flavorful sauce for various dishes.
Presented as published in 1902. 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
78Calories
6 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein5.7 g
Carbohydrates6.2 g
Fiber0.8 g
Sugars2.9 g
Total Fat3.4 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol97 mg
Sodium212 mg
Potassium172 mg
Calcium31 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate24 mcg
Choline83 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 202. The excerpt below is the record exactly as published.
DUTCH SAUCE. — Slice an onion, put into a stew-pan, with a little scraped horseradish, 2 anchovies, some elder vinegar, and some second stock ; boil for ten minutes ; strain ; return it into the stew-pan, and beat up 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.