Dutch Sauce

Name: Dutch Sauce
Ingredients: Yolks 3 eggs; 4 teaspoon salt; 8 tablespoons olive oil; 1 tablespoon chopped parsley; 4 cup vinegar; Few grains pepper

From What to Have for Dinner, 1905

Presented as published in 1905. 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

225Calories

19 gProtein

1 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories225 kcal

Protein19 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.6 g

Total Fat14 g

Saturated Fat21 g

Monounsaturated Fat81 g

Polyunsaturated Fat13 g

Omega-30.8 g

Cholesterol558 mg

Sodium9547 mg

Potassium210 mg

Calcium93 mg

Iron2.7 mg

Magnesium19 mg

Phosphorus299 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 60. The excerpt below is the record exactly as published.

Dutch Sauce. DUTCH SAUCE. Yolks 3 eggs 4 teaspoon salt 8 tablespoons olive oil 1 tablespoon chopped pars- 4 cup vinegar ley Few grains pepper

Cook this with the app: pantry check, scaling, and the assistant.