Economical Sauce for Cold Meat and Fish

Name: Economical Sauce for Cold Meat and Fish
Ingredients: 4 tablespoons salad oil; 4 tablespoons cream; 3 tablespoons vinegar; Mustard; Salt; Pepper

From New Delineator recipes., 1929

No eggs required; sauce will not curdle.

Presented as published in 1929. 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

690Calories

1 gProtein

2 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories690 kcal

Protein1.2 g

Carbohydrates2.2 g

Fiber0 g

Sugars0 g

Total Fat75 g

Saturated Fat16 g

Monounsaturated Fat45 g

Polyunsaturated Fat7 g

Omega-30.1 g

Cholesterol60 mg

Sodium13 mg

Potassium58 mg

Calcium39 mg

Iron0 mg

Magnesium3.9 mg

Phosphorus35 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E19 mg

Vitamin K5.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0.1 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 92. The excerpt below is the record exactly as published.

ECONOMICAL SAUCE FOR COLD MEAT AND FISH 4 tablespoons salad oil Mustard 4 tablespoons cream Salt 3 tablespoons vinegar Pepper

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