Egg Mayonnaise Sauce a la Brigitta

Name: Egg Mayonnaise Sauce a la Brigitta
Ingredients: two hard-boiled eggs; one cup of thick cream sauce; a large cup of well-seasoned thick mayonnaise dressing; a squeeze of an onion; pepper; salt; two tablespoons of whipped cream

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Serve with cold egg and fish dishes.

Presented as published in 1924. 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

1929Calories

15 gProtein

19 gCarbs

203 gFat

Full nutrition (34 nutrients)

Calories1929 kcal

Protein15 g

Carbohydrates19 g

Fiber2.6 g

Sugars9.8 g

Total Fat203 g

Saturated Fat33 g

Monounsaturated Fat49 g

Polyunsaturated Fat111 g

Omega-30 g

Cholesterol394 mg

Sodium1317 mg

Potassium434 mg

Calcium137 mg

Iron2.6 mg

Magnesium33 mg

Phosphorus328 mg

Zinc2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.1 mcg

Vitamin C11 mg

Vitamin A215 mcg

Vitamin E30 mg

Vitamin K61 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate76 mcg

Choline310 mg

Caffeine0 mg

Water280 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 68. The excerpt below is the record exactly as published.

Egg Mayonnaise Sauce a la Brigitta Sauce Mayonnaise d’CEufs a la Brigitta Two hard-boiled eggs, one cup of thick cream sauce [Allemande Sauce], a large cup of well-seasoned thick mayonnaise dressing, mustard, a squeeze of an onion, pepper, salt, and two tablespoons of whipped cream

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