Egg Sauce - Second Way

Name: Egg Sauce - Second Way
Ingredients: the yolks of two fresh eggs; a teaspoonful of made mustard; half a teaspoonful of mixed salt and pepper; two tablespoonsful of salad oil; one of tarragon vinegar

From A handbook of fish cookery, 1897

This sauce is almost identical with Mayonnaise sauce.

Presented as published in 1897. 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

357Calories

6 gProtein

0 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein5.5 g

Carbohydrates0.4 g

Fiber0 g

Sugars0 g

Total Fat37 g

Saturated Fat2.1 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol0 mg

Sodium1.2 mg

Potassium5.8 mg

Calcium0.9 mg

Iron0.1 mg

Magnesium0.6 mg

Phosphorus1.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E11 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0.1 mg

Caffeine0 mg

Water32 g

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 28. The excerpt below is the record exactly as published.

the yolks of two fresh eggs, stir in a teaspoon- ful of made mustard, half a teaspoonful of mixed salt and pepper, and by degrees two tablespoonsfnl of salad oil

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