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Fowl, Sauce for
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: 4d.
Presented as published in 1892. 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
188Calories
15 gProtein
6 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein15 g
Carbohydrates6.1 g
Fiber1.2 g
Sugars2.8 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol375 mg
Sodium353 mg
Potassium269 mg
Calcium84 mg
Iron2.4 mg
Magnesium24 mg
Phosphorus235 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.1 mcg
Vitamin C2.4 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate58 mcg
Choline301 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 545. The excerpt below is the record exactly as published.
Fowl, Sauce for.— Boil two eggs for ten I minutes and pound the yolks with a shallot, ' an anchovj', and a tea-spoonful of mustard; j moisten with two dessert-spoonfuls of vinegar. ! Kub the mixtui-e to a smooth paste, and add by degrees more oil and vinegar, about a table- i^poonful of ea
Cook this with the app: pantry check, scaling, and the assistant.